Recipe of the Week: Mango Curry

Posted by Balance In Motion in Recipes

THUG KITCHEN has become my go-to cookbook. Not only are the recipe’s easy to prepare and delicious to eat, they’re also a creative—and healthy—take on vegetarian cuisine. So when my friend started raving about their Mango Curry recipe, I knew I had to make it for my family; and let me tell you, it was spectacular. Even my kids approved! Which—if you’re a parent you know—isn’t always an easy feat.

If you’re like me and a fan of spice, I highly recommend adding more red curry paste or a good quality sugar-free hot sauce to this dish. It takes it up a notch. If you’re making this dish for kids however, I suggest that you stick with the recipe below.

Enjoy!

Nicole

PS – If you’re looking for an awesome organic hot sauce, check out Budget Foods in Ladner. It’s easily the best all-natural hot sauce that I’ve found.

 

Mango Curry

Makes enough for 4

 

Ingredients

  • 1 teaspoon coconut oil + 1 more for the tofu
  • 1/2 onion chopped
  • 1 1/2 cups green beans cut into 1 inch pieces
  • 1 medium zucchini, cut into 1/8 inch half moons
  • 1 red or yellow bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons minced fresh ginger
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce or tamari + 1 more for the tofu
  • 1 1/2 cups canned coconut milk
  • 1 cup vegetable broth
  • 1 ripe mango, cut into chunks
  • 1 package of extra firm organic tofu, cut into cubes and baked in the oven with 1 teaspoon coconut oil and 1 tablespoon soy sauce at 400 degrees for 20 minutes turning halfway through until browned
  • 2 tablespoons fresh lime juice
  • 3-4 cups cooked brown rice

 

Instructions

  • Grab a medium pot and heat the oil over medium heat. Add the onion and saute until lightly golden, about 3 minutes.
  • Add the green beans, zucchini, and bell pepper and cook until the vegetables begin to soften up, another 2-3 minutes.
  • Add the garlic, ginger, and curry paste and cook for another 30 seconds.
  • Add the soy sauce, coconut milk, and vegetable broth and turn that son of a bitch to a gentle simmer.
  • Once the pot is gently simmering, add the mango and the tofu.
  • Reduce the heat to low and let this all cook together until the mango is tender enough to fall apart, 5 to 8 minutes.
  • Turn off the heat, add the lime juice, and then dish up.
  • Serve over brown rice.
  • Enjoy! My family sure did

Add a comment

Your email address will not be shared or published. Required fields are marked *