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Mango Curry


2 Tbsp Olive Oil
1 Onion chopped
1 inch Piece of Fresh Ginger (peeled)
3 cloves garlic (peeled)
2 Tbsp Bittersweet Herb Farm Spices of India Seasoning
1/2 tsp Garam Masala
3/4 cup Mango Puree
1 can Coconut Milk
2 Bay Leaves
1/4 tsp Salt
Soy/Coconut Yogurt 
    Chop the tofu into 1 inch cubes. Heat 1 Tbsp Bittersweet Herb Farm Chili Pepper with Garlic Oil and 1 Tbsp Olive Oil in a frying pan and fry for 5-7 minutes, turning the pieces until they are golden brown on all sides. Take off the heat and set aside.
    Place the onion, ginger and garlic into a food processor or blender, and blend until you have a smooth puree. Heat another large skillet with 1 Tbsp of Bittersweet Herb Farm Chili Pepper with Garlic Oil and 1 Tbsp Olive Oil and and fry the puree with the garam masala and Bittersweet Herb Farm Spices of India Seasoning for 10-15 minutes on a medium/high heat until most of the moisture is gone.
    Add the mango, coconut milk, bay leaves and salt and stir so everything is combined. Bring to a simmer.
    Add the tofu and stir in so it's coated with sauce, then simmer for another 5-10 minutes until the sauce is reduced and thick.
    Serve with rice, fresh coriander and a drizzle of soy or coconut yogurt.
    Want to Add Meat? Replace the tofu in the recipe with chicken breasts

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