Cashew Mango Coconut Curry

This creamy cashew mango coconut curry is refreshing yet comforting! Perfect for these chilly autumnal days ahead. 

Homemade curry is so easy to make, and I absolutely love the flavours in this one! The fresh mango pairs perfectly with the spices and tofu to make a delicious meat-free meal. 

You can find the video on how I made this recipe here, along with many more meat-free meals and egg-free, dairy-free and vegan-friendly bakes!

- CASHEW MANGO COCONUT CURRY -

You will need:

- 1 block firm tofu
- 1 tbsp cornflour
- 2 tbsp olive oil
- 1 onion
- 3 garlic cloves
- 2 tsp ginger
- 2 tbsp mild curry powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp turmeric
- 1/2 tsp chilli flakes
- 250g mango
- 400ml can of coconut milk
- Juice from 1/2 lime
- Small handful of cashews

Method:

1. Dice the onion, garlic and ginger.
2. Add 1 tbsp olive oil to a large pan on medium heat.
3. Add the diced onion, garlic and ginger and cook until the onion is translucent (3-4 minutes).
4. Add the onion, garlic and ginger to a blender along with the curry powder, salt, pepper, turmeric, chilli flakes, 125g mango and the can of coconut milk. Blend until smooth.
5. Chop the tofu into small cubes and coat them in the cornflour.
6. Add 1 tbsp olive oil to the same large pan on medium heat.
7. Add the tofu and cook until the tofu begins to crisp (5-8 minutes).
8. Toast the cashews in the same pan with the tofu for 1 minute.
9. Reduce the heat to low and pour the sauce into the pan.
10. Add the remaining fresh mango and lime juice and cook until the mango has softened.
11. Once cooked, serve between 2 bowls with rice, naan and homemade mango chutney.

*This was a previous Instagram ad