Quick vegan mango tofu curry prepared with homemade mango chutney and served with rice. You won’t resist its delicious symphony of flavors.
This is the first recipe of the year, so I am taking the opportunity to wish you a Happy New Year. It’s been a fantastic year for Del’s cooking twist and I want to thank you everyone for your continued support and love. May 2019 bring you a year full of health, happiness, and joy in the kitchen – here’s to 2019!
Some of you might remember the mango chutney recipe I shared with you last month. By the time, I told you that a couple of new recipes involving mango chutney as a main ingredient would be following soon. The first one was the mango chutney and goat cheese brioche French toasts, a wonderful sweet and sour recipe you can enjoy either for brunch or for a starter to an elegant and sophisticated meal for great occasions. And the second one is this mango chutney curry.
If you search in my archives, you will see that I already shared a mango tofu curry recipe in the past, which is a totally different version. To be honest with you, I don’t know if I could choose one or the other as they both taste delicious. In the previous version, fresh mango is pureed together with other spices, whereas in this one I use homemade mango chutney. This means that the mangoes are diced and cooked in a sweet and sour mixture before being used in the curry.
I recommend you use homemade mango chutney recipe over any other any ready-to-use jar. My advice is to prepare it in advance, ideally one or two days ahead, so that all the flavors had time to develop. That being said, you can always make it the same day if you run out of time and in urgent cases use a ready-to-use chutney, but keep in mind that the texture and final taste will be different.
If you are still hesitating, be aware that homemade mango chutney can be stored in the refrigerator for a couple of weeks and you can use it in many different recipes: in any kind of curry, on toasts or sandwich, in salad dressings, etc. It also makes a perfect edible gift and it even make a lovely dipping sauce for your appetizers. Last but not least: it requires a minimum of effort to prepare it, especially if you go for frozen diced mango, which spare you the peeling and cutting part.
Once your mango chutney is ready, you will be amazed by the simplicity of this recipe. Look at the list of the ingredients and see how short it is. Cubed tofu (or any other protein of your choice; I personally like my curry vegan but chicken or salmon would work too), coconut milk, curry… Note that I added fresh baby spinach as I like to have my greens. They cook directly in the hot coconut sauce in just a few seconds, which makes them much healthier than when they are sauteed. If you don’t have spinach at hands or if you don’t like them, just skip them in the recipe and serve your mango tofu curry with wild rice exclusively.
Your curry is now ready. I hope you will like it as much as I do and that it will soon become a classic in your house too. Bon appetit!
- 1 cup (325g) homemade mango chutney*
- 14 ounces (400g) firm tofu, cubed
- 1½ - 2 teaspoon(s) curry powder
- ½ teaspoon chili powder
- Salt and pepper
- 1 teaspoon vegetable oil
- 1 can 13.5 ounces (400 ml) full fat coconut milk, unsweetened
- 3.5 ounces (150g) fresh baby spinach
- 8.5 ounces (240g) wild rice, uncooked
- Fresh cilantro (optional)
- Cook the rice according to package instructions.
- Meanwhile, mix cubed tofu with curry powder, chili, black pepper and salt in a small bowl.
- Heat one teaspoon of oil in a frying pan and fry the tofu for 5-7 minutes, turning the pieces until they are golden brown on all sides. Pour the coconut milk and simmer for a couple of minutes.
- Add the homemade mango chutney*, the baby spinach and give them a good stir until cooked through (it should take about 30 second). Taste and adjust seasoning and serve with wild rice and fresh cilantro. Enjoy!