How To Make Tofu, Butternut & Mango Curry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 block of firm tofu, cubed
- 1 small butternut squash, peeled, seeded, and cubed
- 1 ripe mango, peeled and diced
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tbsp of curry powder
- 1 tsp of turmeric
- 1 tsp of cumin
- 1 tsp of coriander
- 400ml of coconut milk
- 2 tbsp of soy sauce
- 1 tbsp of maple syrup
- 2 tbsp of vegetable oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
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Heat vegetable oil in a large pan over medium heat. Add onions and garlic, and sauté until onions are translucent.
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Add curry powder, turmeric, cumin, and coriander to the pan. Stir well to coat the onions and garlic with the spices.
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Add cubed tofu, butternut squash, and diced mango to the pan. Stir to combine with the spices.
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Pour in coconut milk, soy sauce, and maple syrup. Season with salt and pepper.
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Bring the mixture to a simmer and let it cook for about 20-25 minutes, or until the butternut squash is fork-tender.
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Serve the curry over steamed rice or with naan bread. Garnish with fresh cilantro.
Nutrition
- Calories : 320kcal
- Total Fat : 18g
- Saturated Fat : 8g
- Cholesterol : 0mg
- Sodium : 520mg
- Total Carbohydrates : 36g
- Dietary Fiber : 6g
- Sugar : 14g
- Protein : 10g
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