Indian Hot Curried Mangos with Tofu
Description
Mango slices and tofu cubes are simmered together in curry-seasoned coconut milk. If you don't like the taste of tofu, chicken or shrimp are easily substituted.
Ingredients
•
1 tablespoon sesame oil
•
5 cloves garlic, minced
•
1 tablespoon minced ginger
•
1 firm mango, peeled and sliced
•
3 tablespoons yellow curry powder
•
2 tablespoons chopped cilantro
•
1 (14 ounce) can light coconut milk
•
1 (14 ounce) package extra firm tofu, cubed
•
1/4 teaspoon salt and pepper to taste
Directions
1
Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly. Stir in the curry powder and cilantro; cook for another minute to release the flavor of the curry.
2
Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper. Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.