Vegan mango tofu chicken

I don’t care how hot it is, curry is always appropriate.

My vegan mango chicken (tofu) curry is perfectly creamy and slightly sweet without being cloying. It works really well served with rice or naan.


  • 1 small brown onion, diced
  • 3 cloves of garlic, minced
  • 3tbsp minced ginger
  • ½tsp cumin seeds
  • 1tbsp turmeric powder
  • 1tbsp curry powder
  • 1 small red bell pepper/capsicum, diced
  • 1 peeled zucchini, diced
  • 2 small ripe mangoes, peeled and diced with pit removed
  • 125g firm tofu (can substitute with tempeh or mock chicken), cut into cubes of desired size
  • 2tbsp coconut oil
  • 2tbsp coconut cream
  • 1cup plain soy yogurt (if no soy yogurt is available, use 250ml of coconut milk instead)
  • Coriander for serving


  • In a wok or skillet add a few tbsp of water and fry the cumin seeds, garlic and ginger for two minutes or until fragrant
  • Add the bell pepper, zucchini, turmeric and curry powder and saute until soft (about seven minutes); if vegetables start to stick add some more water
  • Add the mangoes, soy yogurt (or coconut milk), and 250mls water to the pan and simmer on low heat for 10minutes
  • Transfer the sauce to a blender and blend until smooth
  • Add the coconut oil to the pan and fry the tofu for five minutes on low heat
  • Pour the sauce back into the pan and simmer for another five minutes
  • Remove from heat and stir in the coconut cream
  • Serve curry over rice and garnish with coriander

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