This simple vegan mango curry with tofu is bursting with fresh, fruity flavors and deep spices. Serve it together with rice and fresh cilantro.
You know that I like plant-based recipes by taste and also because they enable us to reduce our meat intake. Whether you are vegetarian/vegan or not, plant-based recipes should always be part of your diet from time to tome, for both a better environment and health reasons. I crafted this new curry recipe for you here in an entire vegan version, but you can also adapt it and replace tofu with paneer cheese for a vegetarian version, or with chicken if you cannot imagine a dish without meat.
This curry recipe is probably the very first Indian-style recipe on the blog. I have made curries before, such as my vegan chickpea curry with cauliflower rice and my red lentil dahl with roasted pumpkin & hazelnut, but both of them are quite different – yet absolutely worth a try! Indian food is David’s favorite food in the world and I love it too, but usually I enjoy it at the restaurant since I am not so familiar with the way to prepare it and it quite scares me a little bit I must admit. But I decided to change it, because I always like to challenge myself!
Being a sweet tooth by nature, I love sweet and savory flavors, and this is something we find often in Indian, Thai or Chinese food for instance. Curries are always a good way to play with flavors as they are also very forgiving. This time, I decided to add mangoes in my curry, as they are among my favorite exotic fruits and also because there are plenty of very ripe ones in the store close to where I live. For more inspiration with mango, go check my Thai salmon tacos with a mango-avocado salsa, my Salmon tartare with avocado and mango (an all time favorite on the blog), my Seared sea scallops with vanilla and mango for a fancy dish, or simply go for a mango smoothie or my favorite Raw coconut mango cheesecake. Well yes, I do love mangoes!…