Tofu Mango Curry with Coconut Rice

Tofu Mango Curry with Coconut Rice

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 29, 2018.
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Kia Orana! This week we celebrate Cook Islands Language Week with our veggie version of a classic Island mango curry. With tropical flavours of creamy coconut and sweet mango, this warming curry will whip your taste buds across the Pacific. Feel free to add more madras curry paste or some chilli flakes to really heat things up!

Ingredients

Coconut Rice

  • 1 cup jasmine rice
  • ¾ cup coconut milk
  • ¾ cup water
  • ¼ tsp salt

Curry

  • 1 brown onion
  • 400g can mango slices
  • 100g green beans *
  • 1 block tofu
  • 50g Madras curry paste
  • ½ tsp salt
  • ¾ cup coconut milk
  • 1 cup vegetable stock
  • ½ bag baby spinach *

To Serve

  • 40g chopped, roasted peanuts (optional)
  • 2 Tbsp chopped coriander *

Steps

  1. Cook rice Combine all coconut rice ingredients in a pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
  2. Prep curry While rice cooks, finely dice onion; drain mango and slice 0.5cm; cut beans in half; dice tofu 1cm.
  3. Cook onion Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion for 2-3 minutes, until softened.
  4. Cook curry Add Madras curry paste (try adding a bit at a time, to suit your taste) and salt to pan. Cook a further 1-2 minutes, until fragrant. Add tofu, coconut milk and stock. Bring to a simmer.
  5. Finish curry Simmer curry for about 3 minutes. Add mango and beans. Cook a further 3-4 minutes, until curry is thickened and beans are tender. Stir through spinach and season to taste.
  6. To serve Place ¾ cup of cooked rice into each bowl and top with curry. Sprinkle with peanuts and coriander.