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🍽️ Creamy Peanut Curry with Tofu and Mango

507 kcal · 30 min · 4 servings

Creamy Peanut Curry with Tofu and Mango Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the mango and peel it. Carefully cut the flesh away from the pit. Cut the flesh into small, even cubes.
  2. 2. Wash the tomatoes thoroughly. Cut them in half. Remove the hard seeds. Cut the tomato flesh into small cubes.
  3. 3. Bring water to a boil in a pot. Add some salt. Cook the rice in it until tender. Follow the instructions on the package.
  4. 4. Cut the tofu into bite-sized cubes. Drain any excess water.
  5. 5. Heat oil in a large pan. Fry the tofu cubes in it over high heat. Fry them on all sides until golden brown and crispy. This takes about 3 to 4 minutes.
  6. 6. Peel the onion. Cut it into very fine dice.
  7. 7. Add the chopped onion to the pan with the tofu fat. Sauté over medium heat until soft and translucent.
  8. 8. Add the curry powder and chili powder to the pan. Stir everything. Toast the spices for about 1 minute until fragrant.
  9. 9. Add the mango cubes and tomato cubes to the pan. Sauté the vegetables for 1 to 2 minutes.
  10. 10. Pour the vegetable broth into the pan. Stir in the peanut butter until it has dissolved.
  11. 11. Reduce the heat to low. Let the curry simmer gently for about 10 minutes. Stir occasionally.
  12. 12. Wash the fresh cilantro plant. Shake it dry to remove excess water. Pluck the leaves from the stems.
  13. 13. Chop the peanuts roughly into small pieces.
  14. 14. Season the finished curry with salt and black pepper to taste.
  15. 15. Divide the curry evenly among four plates or bowls.
  16. 16. Sprinkle each dish with the chopped peanuts and fresh cilantro leaves. Serve the curry hot along with the cooked rice.

Nutrition per serving