Sunday, 20 December 2015

Tofu, Mango and Coconut Curry #vegan #tofu #curry #mildandtasty #jcookingodyssey

Tofu, Mango and Coconut Curry, it's vegan, creamy and mild, so ticks all of your boxes ! In my last post, I promised my readers a curry recipe, so here goes.

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.



My daughter made this at uni week or so ago, she saw the recipe in a food magazine that made it with Chicken, so she replaced it with Tofu and added little bit of spices. She liked it so much that she said we all had to eat it once again she is at home.  Also this dish is so easy to prepare, not many ingredients needed and done in a jiffy, so perfect for cooks short on time.

So made just over the weekend for lunch and it was hit with everyone, pleased to see an empty pan within a few minutes.

Note :- You can replace the tofu with Paneer.



You will need :-

  • 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
Method :-
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 rice.




















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9 comments:

  1. These photos are absolutely stunning! Makes me wish I could grab a spoonful.

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  2. Lovely post. I will try this for my kids. Thanks for sharing.

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  3. What a delicious looking Curry!! Love the sweet savory idea!

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  4. I like the idea of adding mango chutney to the curry too - I've never done that but it must be yummy!

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  5. This dish must be an explosion of flavors. Nicely done!

    ReplyDelete

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