2 x 400g pots of Nature’s Finest Mango
1 tbsp of coconut oil
2 tsp of mustard seeds
2 tbsp of dried curry leaves
1 tsp of turmeric
400g of coconut milk
1 red chilli (optional)
2 cloves of garlic
Thumb sized piece of fresh ginger
200g of firm tofu, diced
25g of ground almonds
Salt and pepper
Cooked rice and/or naan breads/flatbreads to serve
Step 1Melt the coconut oil in a pan. Add the mustard seeds, curry leaves and turmeric and cook for a couple minutes. Meanwhile, thinly slice the onion, then add to the pan. Cook for around five minutes, until soft and translucent.
Step 2Once the onion is soft, drain one pot of the mango and place in a blender or food processor with the coconut milk, chilli, garlic and ginger. Blitz until smooth.
Step 3Add to pan and cook for 15-20 minutes over a gentle heat.
Step 4Drain the second pot of mango and add to the pan. Slice the tofu into cubes, then add to the pan. Cook for 5 minutes until the tofu pieces have swelled a little.
Step 5Stir in the ground almonds to thicken. Season to taste.
Step 6Serve with wedges of lime, extra chilli and rice or breads.