There are very few things that I love more than an easy dinner. Getting home, throwing everything in a pan, and having a hot meal ready to be devoured in less than 30 minutes, just like this Tofu & Mango Vegan Red Thai Curry.
This bowl is:
Bursting with warming flavours
Super soul satisfying
Filled with juicy sweet mango for a flavour burst
Completely meat free and vegan
The perfect way to have some more veggies in the winter!
Curries also keep well in the fridge, meaning you could make a batch and enjoy it the next day. Coming home and not even having to cook? Now I might love that even more than an easy dinner 😉
5 tablespoons red Thai curry paste, shop-bought or homemade
1 block firm tofu, chopped into bite-size cubes
200g green beans, cut in half
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 broccoli, cut into florets
1 large ripe mango, chopped into bite-sized pieces
2 x 400ml tin coconut milk
Coconut oil, for cooking
Instructions
Heat up about 1 tablespoon of coconut oil in a pan over medium-high heat and sauté the onion for about 5 minutes, stirring frequently. Add the garlic, ginger and red Thai curry paste and cook for a further minute or two.
Add in the tofu and pan fry for one minute on each side help it get nice and crisp, before adding the remaining ingredients.
Bring everything to a light simmer and let cook for around 15-20 minutes, until all the vegetables are tender but not mushy.
Serve hot with some fresh Thai basil or coriander (cilantro), fresh chillies and some rice, if desired.
Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!
