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2 mediummangoes, peeled and sliced
1 can(s)coconut milk
4 tspvegetable oil
4 tspspicy curry paste
12-14 oztofu, drained, pressed, cubed
4 mediumshallots, sliced
1 largecucumber, sliced
How to Make Spicy Indian Tofu and Mango Curry
- Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
- Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the tofu and shallot; cook until the tofu is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through.
- To serve, stir in the remaining mango slices and cucumber. Serve over rice.