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Spicy Indian Mango Curry

What you need: 

2 medium mangoes, peeled and sliced, divided

1 (10 ounce) can coconut milk

4 teaspoons vegetable oil

4 teaspoons spicy curry paste

12-14 ounces tofu, drained, pressed, dried - cut into cubes

4 medium shallots, sliced

 

1 large English cucumber, seeded and sliced

What you do: 

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.

Preparation Time: 
10 minutes
Cooking Time: 
10 minutes
Servings: 
4 srvings
Recipe Category: 

SO HOW'D IT GO?

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