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January 23, 2020 Featured

Mango Coconut Tofu Curry

Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
This is feeding: 4 people
Author: Lisa Kitahara @okonomikitchen

Ingredients

Curry

  • 3 cloves Garlic minced
  • 1 tsp Ginger minced
  • 2 small Onion
  • 1 block Firm Tofu cubed
  • 4-5 tbsp Thai Red Curry Paste
  • 13 oz Coconut Milk in can
  • 3/4 – 1 cup Vegetable Broth
  • 1 Mango
  • 3 tbsp Soy Sauce
  • 1 Lime juiced
  • 1/2 tsp Red Pepper Flakes
  • 1 Red bell Pepper chopped
  • 1 Green Bell Pepper chopped
  • 1 small Broccoli Head cut into florets

To Serve

  • Jasmine Rice
  • Fresh Cilantro
  • Green Onion
  • Lime Wedges

Instructions

  • In a large shallow pan fry garlic, ginger, onion and chili over medium high heat until onions are slightly translucent. Add in the tofu and pan fry until browned (around 3-5 minutes). Add in the curry paste and fry for another 2 minutes (or until fragrant).
  • Add in the coconut milk and vegetable broth. Stir to dissolve the curry paste and allow the curry to come to a simmer. Add in the mango puree, soy sauce and lime juice. Add in the bell peppers and broccoli. Then, turn the heat down to a medium and simmer for 12-15 minutes.
  • Taste & adjust seasoning by adding in more soy sauce, lime juice chili and salt.
  • Serve with jasmine rice and top with cilantro and lime wedges.

Notes

  • Lower fat variation: you can substitute some coconut milk for soy milk and/or coconut yogurt. When substituting, you can do: 100ml coconut milk, 100ml coconut yogurt & 200ml soy milk

Categories: Featured Tags: coconut curry, curry, mango, Plant Based, vegan

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