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Indian Mango Coconut Curry

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Indian Mango Coconut Curry combines the best of both worlds: A blend of tropical flavours and warm and conforting vibes. These flavors are a match made in heaven and so flavorful and nutritious!


Units Scale


  • 1 onion
  • 4 cloves garlic
  • 1 thumb-sized piece of ginger


  • 1 tsp curry powder
  • 1 tsp paprika powder
  • 1/4 tsp five spice powder (optional)
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • salt and pepper to taste

Other ingredients

  • 1 ripe mango
  • 1/3 cup water (~80ml)
  • 1/2 can coconut milk (~250ml)
  • 1 head broccoli
  • 200 g fried tofu
  • 1/2 a lime

Garnish (Optional)

  • coriander
  • cashews


  1. Thinly mince the garlic, onion, and ginger.
  2. Cut 1 ripe mango into cubes and blend the mango cubes in a blender with 1/3 cup water.
  3. Cut the broccoli head to chunks.
  4. Press and cut the tofu into cubes. Season with corn starch and salt. Fry until both sides are golden and crispy.
  5. In a pan on hot oil, add the garlic, onion and ginger pieces. Fry until the onion is softened, about 2 minutes.
  6. Add in the spices and fry for 1 minute. Add in water to deglaze the pan if needed.
  7. Pour in the mango puree and coconut milk. Mix together.
  8. Add in the broccoli and tofu pieces. Simmer in the curry for 10 minutes.
  9. Serve with a bowl of rice, garnish with the optional coriander and cashews.
  • Category: Main Course
  • Cuisine: Indian

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