30 Minute Tofu & Mango Vegan Red Thai Curry
Author: Teffy Perk
Recipe type: Vegan, Vegetarian
Cuisine: Lunch, Dinner, Mains
Prep time:
Cook time:
Total time:
Serves: 4
- 1 red onion, sliced into half moons
- 2 cloves of garlic, minced
- ½ tablespoon fresh minced ginger
- 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
- 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.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/30-minute-tofu-mango-vegan-red-thai-curry
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