Creamy Vegan Mango Tofu Curry

subheading: For the curry:

1 big ripe mango, peeled and cut into chunks (can be substituted with frozen and thawed mango, but fresh ripe mango is preferred)

150 ml water

2 tbsp oil

1 tsp cumin seeds

1 tsp fennel seeds

1 cinnamon stick

3 garlic cloves, minced

1 inch ginger, minced

1 tsp ground coriander

½ tsp ground cumin

½ tsp ground turmeric

1 ½ tsp Kashmiri red chili powder

1 can (400 ml) unsweetened coconut milk

1 tbsp garam masala

salt to taste

125 g spinach

1 small bunch fresh coriander, roughly chopped

½ to 1 lime, juiced

subheading: For the tofu:

400 g extra firm tofu, pressed* for 1 to 4 hours or overnight & drained

1 ½ tbsp neutral oil

1 tsp garam masala

½ tsp ground turmeric

2 tbsp cornstarch

Salt to taste

subheading: Top with:

Coriander leaves, unsweetened vegan yogurt, and nigella seeds

subheading: Serve with:

Basmati rice or Indian naan

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Directions at bestofvegan.com

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