Mango Curry

on

Preparation time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 4 Servings

Ingredients
For the tofu:
  • 400 g extra firm tofu, pressed* for 1–4 hours or overnight & drained
  • 1 ½ tbsp neutral oil
  • 1 tsp garam masala
  • ½ tsp ground turmeric 
  • 2 tbsp cornstarch
  • Salt to taste
For the curry:
  • 1 big ripe mango, peeled and cut into chunks (can be substituted with frozen and thawed mango, but fresh ripe mango is preferred)
  • 150 ml water
  • 2 Tbsp. oil
  • 1 tsp. cumin seeds
  • 1 tsp. fennel seeds
  • 1 cinnamon stick
  • 3 garlic cloves, minced
  • 1-inch ginger, minced
  • 1 tsp. ground coriander
  • ½ tsp. ground cumin
  • ½ tsp. ground turmeric
  • 1 ½ tsp. red chili powder
  • 1 can (400 ml) of unsweetened coconut milk
  • 1 Tbsp. garam masala 
  • salt to taste
  • 125 g spinach 
  • 1 small bunch of fresh coriander, roughly chopped
  • ½–1 lime, juiced
Top with:
  • Coriander leaves, unsweetened vegan yogurt, and nigella seeds
Serve with:
  • Basmati rice or Indian naan

Directions:
Tofu:
  1. Preheat the oven to 200ºC / 390ºF.
  2. Cut tofu into cubes or small chunks. Drizzle with oil and then toss with garam masala, turmeric, cornstarch, and salt until well coated.
  3. Spread out evenly on a lined oven sheet and bake for 15 minutes, then flip and bake for another 5-10 minutes or until golden brown.
Curry:
  1. Blend mango and water until smooth, and set to the side.
  2. Heat oil in a large pan, add cumin seeds, fennel seeds, and cinnamon stick, and cook for 1 minute over medium-high heat without burning them. Add the ginger and garlic, stir fry for 1 minute, then add coriander, ground cumin, turmeric, and chili powder, and stir-fry for another 30 seconds.
  3. Add the mango puré, coconut milk, garam masala, and salt, and stir well. Let simmer for 10 minutes, stirring occasionally. Add some water if needed.
  4. Add spinach, coriander, and lime juice. When spinach is just wilted, add tofu, stir well and adjust seasoning (salt/lime/chili) to taste if needed and then remove from heat.
  5. Serve with Basmati rice and/or Indian naan and top curry with coriander leaves, vegan yogurt, and nigella seeds.
Notes
To press tofu, use a tofu press or place tofu in a shallow bowl or plate, place an inverted plate on top and a heavy object on top. If pressing overnight, place it in the fridge.

*Recipe adapted from bestofvegan.com

#vegan #glutenfree #dairyfree #vegetarian

Comments

Post a Comment