Mango Vegan Curry with Coconut Milk, Tofu & Vegetables
Creamy plant-based curry with ripe mango, coconut milk, crispy tofu, baby corn, colorful peppers, and broccoli. Ready in about 35 minutes.
Ingredients
For the Tofu
- 14 oz extra-firm tofu pressed and cut into ¾-inch cubes
- 2 tbsp cornstarch
- ½ tsp ground turmeric
- ½ tsp garam masala
- ¼ tsp salt
- 1½ tbsp neutral oil
For the Mango Coconut Sauce
- 1 large ripe mango about 1½ to 2 cups purée; peeled and cubed , or 1½ cups frozen mango, thawed
- 1 tbsp neutral oil
- 1 tsp cumin seeds
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- 1 inch fresh ginger minced
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp Kashmiri red chili powder or ½ tsp for milder heat
- 1 can full-fat coconut milk 13.5 oz
- ½ cup water plus more if needed
- 1½ tsp garam masala
- 1 tsp salt or to taste
- 2 tbsp fresh lime juice plus wedges to serve
Vegetables
- 1 cup baby corn halved lengthwise
- 2 cups broccoli florets bite-sized
- 1½ cups mixed bell peppers red, yellow, orange; sliced into strips
- ¼ cup fresh cilantro chopped
To Serve
- 3 cups cooked basmati or jasmine rice
- Lime wedges
- Extra cilantro
Instructions
Prep the Tofu
- Pat pressed tofu dry. Toss cubes with cornstarch, turmeric, garam masala, and salt until lightly coated.
- Heat 1½ tbsp oil in a large skillet over medium-high heat. Add tofu in a single layer and cook 2 to 3 minutes per side until golden. Transfer to a plate and set aside.
Make the Mango Purée
- Blend mango with ¼ cup coconut milk until completely smooth. Set aside.
Build the Sauce
- In the same skillet, heat remaining 1 tbsp oil over medium heat. Add cumin seeds and let them sizzle 30 seconds until fragrant.
- Add onion and cook 4 to 5 minutes until softened and lightly golden. Stir in garlic and ginger; cook 1 minute.
- Add ground coriander, cumin, turmeric, and Kashmiri chili. Stir 30 seconds.
- Pour in mango purée, remaining coconut milk, water, garam masala, and salt. Simmer 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust salt or lime juice.
Add Vegetables and Finish
- Stir in baby corn and broccoli. Cover and cook 3 to 4 minutes until broccoli is bright green and almost tender.
- Add bell peppers and cook uncovered 2 minutes until just softened but still colorful.
- Gently fold in crispy tofu and half the cilantro. Heat through 1 minute. The sauce should coat everything without drowning the vegetables.
- Serve over rice with lime wedges and remaining cilantro.
Notes
Mango pulp shortcut: 1 cup canned alphonso or kesar mango pulp (unsweetened) can replace fresh mango. Reduce water by 2 tbsp.
Soy-free swap: replace tofu with 1 can (15 oz) chickpeas, drained and patted dry. Pan-sear until lightly crisp, same as tofu.
Spice level: Kashmiri chili is mild and colorful. For more heat, add ¼ tsp cayenne with the ground spices.
Vegetable timing: add baby corn and broccoli first, then peppers, so everything stays tender-crisp.
Make-ahead: sauce can be made up to 2 days ahead. Reheat gently, then add vegetables and tofu fresh so they stay crisp-tender.
Storage: refrigerate leftovers in an airtight container up to 3 days. Loosen thickened sauce with a splash of water or coconut milk when reheating.
Tried this recipe?Let us know how it was!