DirectionsStep1Cook rice or accompaniments according to package instructions.Step2Get the tofu chopped and frying in some olive oil on medium heat. Dice the onion and add after 5 minutes.Step3Add the curry paste, turmeric and coriander powder. Give it a good stir.Step4Fry for a couple of minutes then add the tomato paste and give it another good stir, making sure it’s all mixed in.Step5Next, add the coconut milk and let it simmer for another five minutes.Step6While that’s happening cut the flesh out of the mango and give it a quick blitz in a food processor or by using a hand blender. If you don’t have either then give it a good mash with a fork. We want a nice puree.Step7Add the pureed mango to the curry and stir it in.Step8Stir in the creme fraiche (or thick cream or vegan creme fraiche) and let it simmer for another five minutes until it thickens. This step makes the curry flavour softer and less harsh.Step9Finally mix in the optional mango chutney and cilantro.Step10That’s it, the curry is ready! Serve with rice and/or naan breadIngredientsIngredients1 cupBasmati Rice9 ouncesFirm Tofu (9 oz = 250 g)1 tablespoonOlive Oil1 Onion1 teaspoonCoriander Seeds (ground)1 teaspoonTurmeric2 teaspoonsCurry Paste (use a mild-medium one like tikka masala)1 tablespoonTomato Paste½ cupLow Fat Cream Fraiche (full fat cream works too, as does vegan creme fraiche)1 canLow Fat Coconut Milk (15 oz = 435g, use regular if you prefer)1 Mango (frozen, defrosted before using, also works, about 150g/5oz)1 teaspoonMango Chutney5 sprigsCoriander (cilantro/, fresh)See moreNutritionalNutritional580 Calories24 gTotal Fat44 mgCholesterol75 gCarbohydrate160 mgSodium15 gProteinFrom hurrythefoodup.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
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