Creamy Vegan Mango, Tofu & Coconut Curry

mango-tofu-coconut-curry.jpg

As promised, here's the recipe for my first ever Sri Lankan curry... and I confess, I went completely rogue with Mrs. Jayasinghe's advice! It's not at all a classic Sri Lankan curry. Sorry guys! Think of it more as a hungry little vegan's curry-in-a-hurry kinda thing. I was starving and I had some ripe mangos and coconut milk... and magic happened. This curry is sweet and creamy and spicy all at once, and you're gonna love it! Here's how it's done...

ingredients

3 spring onions, chopped
1 inch piece of ginger, finely diced
3 cloves garlic, minced
3 green chillies, finely diced
1/2 tsp garam masala
1/4 tsp ground cumin
1 block (250g) firm tofu
3 (3/4 cup) fresh ripe mangos, pureéd
1 can (400g) coconut milk
salt & pepper to taste
fresh coriander

method

Place the onion, ginger, garlic and chilli into a food processor and blitz until you have a chunky pureé. Heat a large skillet with a teaspoon of oil and fry the pureé with the garam masala and ground cumin for around 10 minutes on a medium/high heat until most of the moisture is gone.

Add the tofu, mango, coconut milk, salt and pepper and stir so everything is combined. Bring to a simmer for 5-10 minutes until the sauce is reduced and thick. Serve with fresh coriander.