Vegan Mango Curry
Ingredients
- 1 tspcoconut oil
- ½onion chopped
- 1 ½ cgreen beans cut into 1" pieces
- 1 mediumzucchini cut into 1/8" half-moons
- 1red or yellow bell pepper chopped
- 3 clovesgarlic minced
- 1 ½ tbspfresh ginger minced
- 2 tbspred curry paste
- 1 tbspsoy sauce
- 1 ½ ccanned coconut milk
- 1 cvegetable broth
- 1ripe mango cut into chunks
- 1 packageextra-firm tofu dry-fried
- 2 tbsplime 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
Vegan Mango Curry
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About this Recipe
Craving a vibrant, flavorful plant-based meal that truly satisfies? This Vegan Mango Curry recipe delivers a delightful balance of sweet, savory, and spicy notes, perfect for a weeknight dinner or a special occasion. It's a dish that feels both comforting and exotic.
What sets this curry apart is the thoughtful combination of tender vegetables, rich coconut milk, and the unexpected sweetness of ripe mango, all brought together by aromatic ginger and a kick of red curry paste. The dry-fried extra-firm tofu adds a wonderful texture, making this a hearty and fulfilling vegan dish that's far from bland.
Get ready for a creamy, aromatic main dish bursting with tropical sweetness and a gentle warmth from the curry spices. You'll find bright green beans, tender zucchini, and crisp bell pepper swimming in a rich coconut milk sauce, complemented by juicy chunks of ripe mango. The dry-fried extra-firm tofu provides a satisfying chew, absorbing all the wonderful flavors of the curry. Served over fluffy brown rice, this curry is a deeply flavorful and nourishing experience, offering a satisfying meal that happens to be naturally dairy-free and full of plant-based goodness. It's a testament to how rich and complex vegan cuisine can be.
Customization & Variations
Feel free to adjust the heat by adding more or less red curry paste to suit your preference. While this recipe uses green beans, zucchini, and bell pepper, you could also incorporate other quick-cooking vegetables like spinach or snap peas. If you're sensitive to gluten, ensure your soy sauce is a gluten-free tamari option, as the recipe, with standard soy sauce, does contain gluten. For an extra pop of citrus, a garnish of fresh cilantro would be a lovely addition.
This Vegan Mango Curry makes for a fantastic main dish, ideal for a cozy dinner at home or for impressing guests with a vibrant, flavorful meal. Serve it generously over steaming brown rice to soak up every last drop of the delicious sauce.