Vegan Mango Curry
From Thug Kitchen cookbook
Ingredients
- 1 teaspooncoconut oil
- ½onion chopped
- 1 ½ cupsgreen beans cut into 1" pieces
- 1 mediumzucchini cut into 1/8" half-moons
- 1red or yellow bell pepper chopped
- 3 clovesgarlic minced
- 1 ½ tablespoonfresh ginger minced
- 2 tablespoonred curry paste
- 1 tablespoonsoy sauce
- 1 ½ cupscanned coconut milk
- 1 cupvegetable broth
- 1ripe mango cut into chunks
- 1 packageextra-firm tofu dry-fried
- 2 tablespoonlime juice
- brown rice
Directions
- 1
1. Press tofu wrapped in paper towels between 2 cutting boards for at least 30 minutes. 2. Cut tofu vertically into 1/4" planks and then cut those in half widthwise. You should end up with about 20 squarish pieces. Dry fry those with salt in a hot wok until toasty looking. 3. Heat oil over medium heat in a medium soup pot. 4. Add the onion and saute until lightly golden, about 3 minutes. 5. Add the green beans, zucchini, and bell pepper and cook until beginning to soften, about 2-3 minutes. 6. Add the garlic, ginger, and curry paste and cook for 30 seconds. 7. Add the soy sauce, coconut milk, and vegetable broth, stir and turn down to simmer. 8. Once simmering, add mango and tofu. Turn heat down to low and cook until mango is tender, about 5-8 minutes. 9. Turn off heat, add lime juice, and serve over brown rice