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Kerala curry with mango and coconut

Name: Kerala curry with mango and coconut
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 2 tbsp olive oil; 1 small onion, halfed and sliced; 1 clove garlic crushed; 1 tsp fresh ginger chopped; 350g plain tofu; 1-2 tsp curry powder to taste; 1 ripe mango, peeled, stoned and diced; 200ml coconut milk; 1-2 tsp freshly squeezed organic lemon juice to taste; sea salt; freshly ground black pepper; 1 handful fresh coriander leaves chopped

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: 14/05/2009

Cuisine

Asian

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

Main Courses

You will need

Ingredient	Add
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	Awaiting stock	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.