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Mango Curry Recipe From Vegan Richa's Indian Kitchen, Review + Giveaway

Mango Curry Recipe

Richa says, "Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free." (Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.)
Course Main Dish
Cuisine Gluten-Free, Indian, Vegan
Keyword indian curry, mango curry recipe, vegan curry recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 311 kcal
Author Anjali Lalani

Ingredients

For Tofu:

For Curry:

Instructions

For Tofu:

  1. Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into 1/2-inch cubes.
  2. Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.

For Curry:

  1. In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. 

  2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. 

  3. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. 

  4. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.

  5. Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. 

  6. Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.

Recipe Notes

Mango - I used fresh ripe mango when making this recipe. 

 

Nutrition Facts
Mango Curry Recipe
Amount Per Serving
Calories 311 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 16g100%
Sodium 494mg21%
Potassium 398mg11%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 13g14%
Protein 9g18%
Vitamin A 1115IU22%
Vitamin C 8.9mg11%
Calcium 52mg5%
Iron 7.9mg44%
* Percent Daily Values are based on a 2000 calorie diet.