Enjoy this Vegan Mango Curry from Margaret Hirsch’s New Vegan Cookbook this winter. This curry is spicy and creamy with a hint of sweetness from the Mango. There is nothing better than a spicy curry to warm you up this winter.
Vegan Mango curry with black rice
- 250ml Cooked black rice or 250ml of white rice with 5ml of black gel food colouring
- 1 Onion, sliced
- 2.5ml Chopped ginger
- 1 Yellow pepper, cut into stripes
- 5ml Curry powder
- 7.5ml Vegan yellow curry paste
- 1 Can of Thick coconut milk
- 500ml Broccoli, cut into florets
- 250ml Sugar snap peas
- 250ml Tofu, cut into cubes
- 1/2 Mango, cut into strips
- 5ml Soy sauce
- Salt ,Pepper
- Red pepper flakes, to taste
- Fresh coriander (dhania)
- Green onions, cut into rings
Prepare the rice according to the instructions on the package – If using white rice add 5ml of
black gel food colouring to the rice half way through the cooking period drain and serve.
Then Heat some oil in a wok or a large pan. Next sauté the onion for 2-3 minutes or until it becomes
translucent. Add the ginger and cook for another minute. Stir in the curry powder and the
yellow curry paste. Then add the yellow bell pepper and cook for 2 minutes.
Next Add the coconut milk and bring to a boil. Cook for 10 minutes on low heat. In the meantime,
cut the tofu into medium-sized cubes. Heat some oil in a small pan and add the tofu together
with the soy sauce. Cook until crispy.
When the curry has cooked for ten minutes, add the broccoli and the sugar snaps. Cook for
3 more minutes. Then add the mango and season with salt, pepper, and, if using, red pepper
Serve over black rice and top it off with some fresh coriander and green onions. Enjoy!
Click here to Purchase Margaret Hirsch’s New Vegan cook book with over 120 new vegan recipes you will love.