Name: Mango, Tofu and Coconut Curry recipe by Jagruti D at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 packet of firm tofu ( 396g); 1 x 230 g spicy mango chutney; 1 x 400 ml tin coconut milk; 2 tbsp. oil; 1 white onion chopped; 1 garlic clove crushed; 1/2 tsp. red chilli flakes; 1/2 tsp. white pepper powder; Salt to taste; handful of fresh curry leaves

ABOUT Mango, Tofu and Coconut Curry RECIPE

Tofu, Mango and Coconut Curry, it's vegan, creamy and mild, so ticks all of your boxes ! It was tangy, mildly sweet and very light. Each mouth full tasted better than the last and the amazing taste surprised us all. The tofu absorbed the flavours really well.

Ingredients Serving: 4

1 packet of firm tofu ( 396g)
1 x 230 g spicy mango chutney
1 x 400 ml tin coconut milk
2 tbsp. oil
1 white onion chopped
1 garlic clove crushed
1/2 tsp. red chilli flakes
1/2 tsp. white pepper powder
Salt to taste
handful of fresh curry leaves

Instructions

Remove tofu from the packaging and drain all the water. Keep tofu in kitchen paper and put something heavy so all the water comes out. ( for 20-25 minutes )
Cut into large cubes. Heat one tablespoon oil, add the cut tofu and cook until golden all over.Remove from the pan and leave it aside.
In the same pan add onion and saute for 3-4 minutes. Now stir in crushed garlic and chilli flakes.After 30 seconds add just half the mango chutney to the pan and mix well.
Add coconut milk, and fried tofu. Bring it to boil and simmer for 8-10 minutes.Stir in little more chutney ( we did not ) if needed and add salt.
Mix well.Heat remaining oil in a small pan, add the curry leaves and fry for 30 seconds or until crisps.Serve hot curry in a bowl, arrange fried curry leaves on top and sprinkle chilli flakes if you like.Serve with piping hot plain basmati

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