This vegan mango curry is absolutely delicious! The sweetness of the mango is a yummy twist on this old favorite. I made it earlier this week at home, and then cooked it again last night for my grandparents (I’m visiting them in Naples this week). It was a crowd pleaser!
As pictured, I serve it over rice and add crispy tofu. If you don’t care about the recipe being vegan, you could replace tofu with chicken or the animal protein of your choice. And rice can be subbed out for any grain.
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Vegan Mango Curry
- Yield: 4 servings 1x
Description
This vegan mango curry is packed with flavor and makes for the perfect dinner.
Ingredients
- 1 cup rice (I used brown rice)
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 can coconut milk
- 3 tbsp red curry paste (can do 2 tbsp if you want a less intense flavor)
- 1 mango, diced
- 2 big handfuls baby spinach
- 14 oz firm or extra firm tofu (= 1 packet)
- 1 lime
- Salt and pepper to taste
- Extra virgin olive oil for cooking
- Optional toppings: cilantro for garnish, crushed peanuts
Instructions
- Start the rice. Depending on what rice you use, cooking times will vary will refer to the package. For brown rice, you typically bring 1 3/4 cup water and the 1 cup rice to a boil then reduce the heat to a simmer and cover. Cook for 25-30 minutes until water is evaporated. I then like to turn off the heat and let the rice sit uncovered for 10 minutes (makes the rice fluffier).
- While the rice cooks, prepare the other ingredients. Remove the skin and chop the mango. Peel and dice the onion. Use a spoon to remove and skin of the ginger and mince (I use a grater to do this). Peel and mince the garlic. Cut the lime into four wedges. If using tofu, press the block between paper towels to remove excess liquid and then cut into 1″ cubes.
- Heat 1 tbsp olive oil on medium-high heat in large sauce pan. When warm, add the onion and sauté for 2-3 minutes. Add in the garlic and ginger and sauté for an additional 2 minutes until fragrant and onion is translucent.
- Add the coconut milk and curry to the pan. Mix well and let it continue to cook uncovered for 10-12 minutes until slightly reduced and curry has thickened. If it looks like it’s starting to burn, turn the heat down to medium.
- While the curry cooks, prepare the crispy tofu (if you’re including it). Heat 2 tbsp olive oil on a pan over medium-high heat. When hot, add in the tofu cubes and cook for about 2 minutes. Flip the tofu and cook for another 1-2 minutes. Continue until cubes are golden brown on the outsides. Transfer to a plate lined with a paper towel and immediately sprinkle with salt.
- Mix in the spinach and mango, season with salt and pepper, turn the heat down to low, and cover the pan. Let sit for 2-3 minutes until spinach has wilted.
- Add a scoop of rice and some tofu to a plate and ladle a big scoop of the mango curry on top. Squeeze a lime wedge over the top and enjoy! You can optionally garnish with cilantro or crushed peanuts as well.
Keywords: mango curry, vegan mango curry, vegan curry
In colder months, I love making curry with butternut squash or sweet potato. Mango is a fun way to bring the recipe into the warmer months. This vegan mango curry recipe makes 4 servings, but if you’re cooking for just one or two, I’d still make the full batch. Leftovers can be stored in the refrigerator and taste delicious when reheated. The tofu won’t be quite as crispy, but everything else reheats great.
Similar(ish) Recipes to Try
If you’re a curry fan, I also have this One-Pot Sweet Potato Quinoa Curry with Zoodles recipe on the site. Gotta love how easy the clean up is with one-pot meals! And if you’re looking for more creative ways to cook with mango, I have these dinner recipes:
- Black Bean Tacos with Mango Salsa and Avocado Crema
- Mango, Avocado & Shrimp Spring Rolls with Peanut Dipping Sauce
Before I wrap up this post, I want to wish everyone running the Boston Marathon tomorrow the best of luck! When I ran it a few years ago, I was crippled with fundraising stress and anxiety leading up to race day. If you’re in that same boat, I want to assure you that the feeling of crossing that finish line will make it worth it. In fact, the high of finishing just may trick you into signing up for another marathon. 😉
xo Nicole
