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Kerala curry with mango and coconut

Mangoes are a superfood for the heart. They contain all four recognised antioxidants for helping prevent heart disease: Vitamin A,C and E and selenium. Plus a mango is 12% fibre which is known to aid chloresterol management.

Customer Rating:
5.0 (1 votes)

Posted by: Rhona
On:

Cuisine

Asian

Time

15 - 30 mins

Skill Level

Newbie

Serves

2

Courses etc.

Main Courses

You will need

IngredientAdd
2 tbsp olive oil More products
1 small onion, halfed and sliced More products
1 clove garlic crushed More products
1 tsp fresh ginger chopped More products
350g plain tofu Available only in our Edinburgh shops More products
1-2 tsp curry powder to taste More products
1 ripe mango, peeled, stoned and diced

Awaiting stock

 		More products
200ml coconut milk More products
1-2 tsp freshly squeezed organic lemon juice to taste More products
sea salt More products
freshly ground black pepper More products
1 handful fresh coriander leaves chopped

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 		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Heat the oil in a heavy based pan or wok and gently stir fry the onion and garlic until they begin to soften.
  • Add the ginger and tofu and fry until tofu browns.
  • Add the curry powder and mix well before adding the mango and the coconut milk.
  • Season and very gently simmer for 5 mins ( you may need to add a little water to prevent the curry from drying).
  • Garnish with the coriander leaves and serve with brown rice and/or chapati bread.

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£11.65
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£4.80
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£1.59
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Lemon ORGANIC
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£0.70
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Fresh Coriander ORGANIC
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£1.35
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Mild Curry Powder
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