Mango Curry Tofu from Vegan Richa's Indian Kitchen
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sweet and mildly spicy Indian mango curry with tofu in a coconut milk base, accented with ginger and warming spices. It's aromatic, accessible for novice cooks, and naturally vegan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14 ounces firm tofu
- 2 teaspoons safflower or other neutral oil
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon Garam Masala
- 1/4 teaspoon salt
- 3/4 cup chopped red onion
- 1 1-inch knob of ginger
- 3 cloves garlic
- 2 tablespoons water
- 1 teaspoon safflower or other neutral oil
- 1/4 teaspoon cumin seeds
- 2 bay leaves
- 4 cloves
- 1 1/4 cups canned or culinary coconut milk
- 3/4 cup ripe mango pulp or puree (unsweetened or lightly sweetened canned)
- 1/2 teaspoon salt
- 2 teaspoons apple cider vinegar
- Generous dash of black pepper
- 1/4 teaspoon Garam Masala (for garnish)
- 2 tablespoons chopped cilantro (for garnish)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 463mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 527mg
- Calcium
- 711mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 463MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.