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Tofu, Coconut and Mango Chutney Curry (vegan)

This Mango, Tofu and Coconut Milk Curry is bursting with flavour, perfect served over rice. Pieces of firm tofu are cooked in a coconut milk and mango chutney sauce to create a super easy vegan curry ready in no time. Light, dairy-free and delicious, it can be ready start-to-finish in one pot in less than 30 minutes.

Tofu mango coconut curry in a ceramic kadai bowl topped with freshly chopped coriander

Tofu and Mango Curry with coconut milk

If you’re a lover of tofu curries and on the hunt for something a little bit different yet not complicated, you’re 100% in the right place! This curry uses firm pan-fried tofu, creamy coconut milk and takeaway-favourite mango chutney to create a quick recipe with a difference. We have added some heat with red chili flakes and curry leaves.

The method we have used for preparing and cooking the tofu ensures it will be delicious and full of flavour – let it never be said on my watch that tofu is bland, has no flavour or texture!

My Mum came across a chicken and mango curry from Tesco magazine a few years ago and thought of using tofu as a plant-based replacement. Since then, it has been a favourite of mine to make at university.

It is essentially a one-pot recipe. All you need to do is toss tofu cubes in a pan to make them crispy. In the meantime, a quick prep of the curry base that will go into the same pan and then you’re done! Using store-bought mango chutney speeds up the process even further as the spices you need are already in the ready-made chutney.

It is truly fool-proof and worthy of a lot of compliments.

Why you should make this curry

  • full of flavour
  • takes only 30 mins
  • one-pot meal
  • doesn’t require many ingredients
  • easy to find ingredients
  • naturally gluten-free
  • vegan/plant based and completely meat free
  • freezer-friendly
  • mid-week meal
  • nut-free
  • mild, non spicy curry with a hint of sweetness
  • adjust the sweetness to your liking
  • no messy hands when cutting fresh mango!
  • suitable for students and work
  • suitable for children

Flavour of mango tofu coconut curry

The idea of sweet and savoury flavoured dishes is nothing new. Whether it is Chinese cuisine or Gujarati cuisine, combining these two is a sure-fire way to create a fantastic dish.

This curry is creamy yet fresh, sweet yet mildly spicy all at the same time. It is not fussy with strong flavours but rather mild and fruity that the whole family will love. Essentially, it is the perfect spring/summer curry but has the potential to go down a treat in winter months too.

There are already so many recipes out there of Fresh Mango and Tofu curry however not many that use mango chutney in the cooking process. The beauty of mango chutney is that it already contains aromatic spices and adds its own dimension to the sauce of this curry. The bonus for us is that less overall ingredients are required when we make this curry.

Mango Chutney balances out the creaminess from the coconut milk by providing sweetness and a little tartness. You can easily control how sweet the curry is by adding more or less chutney.

The other special ingredient in this recipe is the all-mighty Indian wonder herb – the curry leaf (or sweet neem leaf)! We have added fried curry leaves to top the curry but they can also be added early in the cooking process for similar results. Curry leaves are aromatic herbs which have pungent lemony scent with a hint of anise and elevate the coconut gravy into something spectacular.

Mango Chutney

Mango chutney is made with mango and few aromatic spices. It is a combination sweet and spice and tart. It is a delicious and finger-licking spread or dip or used in recipes such as curries and dal. Apparently the word chutney comes from Sanskrit caṭnī which means “to lick”

Most of the mango chutneys available are vegan and naturally gluten-free. They have a long shelf-life.

People in the west enjoy mango chutney in Indian restaurants or takeways with fried popdam and raita. It is also served with meat, cheese, spread in the sandwich or used as glaze. Desi or Indian people can’t get enough of this “aam ki chutney” with poori (deep fried small Indian flat bread) paratha (pan fried Indian flat bread) or thepla (Gujarati style masala flat bread)

If you want know how to make mango chutney Indian style at home, check out our finger-licking and easy peasy Aam Ki Launji recipe. You will make this again and again and the good news is that you can use this chutney in this curry recipe too.

If you love mango as much as I and my family do, you need try this Mango Kadhi (spiced mango soup) right away.

Close shot of mango tofu coconut curry

Ingredients for tofu mango curry

Tofu – a soy based product made by curdling soy milk and forming it into a solid block. Plant based, high in protein and low in fat. It works as a great alternative and replacement for meat in recipes. You will want to use firm tofu as silken tofu will be too soft as it contains more moisture.

In the UK, cauldron brand is very popular and it is available in almost every supermarket in the fresh food aisle.

Mango Chutney – we use store bought mango chutney for ease. Using either cheap or good quality mango chutney both work well. Adjust the amount to your sweetness preference by adding more or less. As mango chutney is already cooked, you can getaway by simply spooning more on top and mixing it into the sauce.

Coconut Milk – be generous when adding coconut milk, you will need to good amount of it for the gracy of this curry

Onion and garlic – use fresh where possible and make sure the ingredients are finely chopped. We have pureed onion and garlic together in a food processor. Do not use chunks of onion or slices of garlic.

Curry leaves – an absolute flavour powerhouse. You can smell how incredible these are even before they are added to the pan. You can find curry leaves in Asian grocery stores. Where possible use fresh but you can also use dried or frozen. If you can’t find them, you can still make this curry either without or add lemon balm or the zest of a lime.

White pepper powder – white pepper or black pepper powder is fine.

Chilli flakes – use a pinch for some heat, particularly if your mango chutney doesn’t have any.

Oil – we used pomace olive oil but you could also use sunflower or coconut oil.

How to make easy and quick Mango Coconut and Tofu Curry

The curry is performed in two steps, preparing the tofu and cooking the curry.

Tips to prepare the best tofu and make perfect pan-fried tofu

You could also bake or air fry the tofu – see FAQ below.

Spending time on draining the tofu is key to perfect curry – we use a tofu press or wrap the tofu in plenty of kitchen towels and add a weight.

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 ) or use tofu press.

Cut into cubes with a sharp knife. Heat one tablespoon oil in a pan, add the cut tofu and cook until golden all over on every side. Use some tongs to help you turn the tofu. Remove from the pan and leave it aside. You will not need to coat the tofu in cornstarch.

It is important to use a coated non stick pan to cook the tofu else the tofu will stick – I’ve learnt this the hard way!

Do not over-brown the tofu. A light golden colour is fine as it will change the colour of the final dish.

Preparing the curry

Heat oil in the same nonstick pan and add onion and garlic mixture. Cook until raw smell goes away but don’t let it go pink/brown (we want the sauce to remain creamy in colour)

Add dried chilli flakes, pepper powder and half of the mango chutney (you may add more later after tasting the curry)

Mix well, add the coconut milk and fried tofu.

Bring it to boil and simmer for 8-10 minutes. Stir in little more chutney 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 crisp. Add them in the curry. Alternatively, if you do not mind your curry leaves going darker in colour but still tasting amazing, then add the curry leaves when cooking the onion and garlic. It will save you time and a bit of washing up.

Tofu mango coconut curry served with rice in a bowl with a spoon

FAQS

Can I make this curry soy-free?

You absolutely can make soy-free Mango and Coconut curry a couple of different ways. Either replace the tofu with paneer chunks. However, this will mean the curry is no longer vegan. Burmese Chickpea Tofu or Shan Tofu is a soy-free tofu alternative that you can make it home. However, this will require some time and patience.

How to Air-fry for crispy tofu

Instead of pan-frying the tofu, why not air-fry it instead. This has the added bonus of being crispy all over without having to keep turning in the pan and also saves time as you can crack on with the sauce of the curry.

Prepare the tofu by draining and cutting into cubes. Toss in oil and set aside.
Pre-heat the air-fryer to 200C for 5 mins. Add the tofu to the air fryer basket and set to 200C for 10 minutes initially. Check half way and shake to promote even cooking.

How to bake tofu

Pre-heat the oven to 400F or 200C or Gas Mark 6. Prepare the tofu by draining and cut into cubes and coat in oil.
Line a baking tray with parchment paper and add the tofu. Bake for 20-25 minutes or until golden and crispy. You may have to adjust these times as it will change depending on the moisture left in your tofu.

What can I serve with Coconut Mango and Tofu Curry?

This curry is best served with plain boiled rice. It is truly comfort food in a bowl. I like to add some wild rice when cooking basmati rice for some extra texture.

You can make the meal healthier by serving with some cooked quinoa.

Other tofu recipes

Crispy Air Fryer Tofu

Baked tofu Manchurian

Sweet potato and tofu kofta curry

Tofu dum kali mirch

Beetroot, tofu and Mustard Rice

Burnt garlic and tofu fried Rice

The Best Vegan Burnt Basque Cheesecake (air fryer)

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Tofu mango coconut curry served in a ceramic kadai with a spoon

Tofu Mango Coconut Curry

Hayley Dhanecha
This Mango, Tofu and Coconut Milk Curry is bursting with flavour, perfect served over rice. Pieces of firm tofu are cooked in a coconut milk and mango chutney sauce to create a super easy vegan curry ready in no time. Light, dairy-free and delicious, it can be ready start-to-finish in one pot in less than 30 minutes.
5 from 20 votes
Prep Time 5 minutes
Cook Time 20 minutes
tofu draining time 25 minutes
Course Dinner, lunch, Side Dish
Cuisine Indian fusion
Servings 4
Calories 81 kcal

Equipment

  • Tofu press
  • Cast iron skillet/heavy based pan

Ingredients
 
 

  • 1 packet firm tofu 396g
  • 1 230 g mango chutney
  • 1 400 ml coconut milk full fat
  • 2 tbsp. oil
  • 1 onion white chopped
  • 1 garlic clove crushed
  • ½ tsp. red chilli flakes
  • ½ tsp. white pepper powder
  • salt to taste
  • curry leaves handful of fresh

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 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 rice.

Notes

You may add more/reduce mango chutney according to your taste. Spice/sweet levels of all the chutney are not same. Taste the chutney first before adding. 
If you want thinner consistency of the gravy, add extra 1/2 tin of coconut milk. 
Curry goes thicker once its cool down. 
Omit white/black pepper if don’t like the taste or spicy curries. 
If you have fresh mangoes, peel chop and add on top of the curry when served. 
You may also like these Tofu Fajitas

Nutrition

Nutrition Facts
Tofu Mango Coconut Curry
Serving Size
 
1
Amount per Serving
Calories
81
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Sodium
 
11
mg
0
%
Potassium
 
56
mg
2
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
183
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
10
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in December 2015.

Recipe Rating




Helen

Tuesday 25th of July 2023

Yummm. What a wonderful recipe. Tofu is such a versatile ingredient and it's inexpensive, too. It's a shame to see your recipe has been posted and shared on Fb and you haven't been credited for it.

Vandana

Wednesday 6th of April 2022

Your recipes never disappoint. I made this curry with jasmine rice yesterday and everyone loved it. I will make it again next week. Thank you for sharing your amazing recipes with us.

Amrita Roy

Monday 4th of April 2022

I always think how to cook tofu in a curry and when I saw your recipe, I saved it. Your detailed recipe helped me to get the perfect taste of the curry and I must say it was delicious.

Hayley

Monday 4th of April 2022

@Amrita Roy, wow thanks for your very generous comments please try out our other recipes too ,its a delight to have your feedback.

Sandhya Ramakrishnan

Monday 28th of March 2022

That mango chutney is such a brilliant idea and totally lured my family towards this curry. What a lovely flavor and subtle sweetness it brings to the curry, not to mention the tropical feel as well.

Hayley

Monday 4th of April 2022

@Sandhya Ramakrishnan, thanks for your kind comments please do try out our other recipes and a feedback would be great.

Anshika Juneja

Monday 28th of March 2022

This Vegan Tofu, Coconut and Mango Curry is one dish that i have never tried before. It looks so delicious. I just loved how you have given step by step instructions and pictures of the recipe. I am definitely going to try it.

Hayley

Monday 4th of April 2022

@Anshika Juneja, thank for your lovely comment please also try out our other recipes too and give your feedback.