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Mango Chutney Tofu Curry with Wild Rice

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Mango Chutney Tofu Curry with Wild Rice (vegan, gluten-free)
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Category: Vegan
  • Cuisine: Around the world

Quick vegan mango tofu curry prepared with homemade mango chutney and served with rice. You won’t resist its delicious symphony of flavors.

Ingredients

Scale
  • 1 cup (325g) homemade mango chutney*
  • 14 ounces (400g) firm tofu, cubed
  • 1 1/2 – 2 teaspoon(s) curry powder
  • 1/2 teaspoon chili powder
  • Salt and pepper
  • 1 teaspoon vegetable oil
  • 1 can 13.5 ounces (400 ml) full fat coconut milk, unsweetened
  • 3.5 ounces (150g) fresh baby spinach
  • 8.5 ounces (240g) wild rice, uncooked
  • Fresh cilantro (optional)

Instructions

  1. Cook the rice according to package instructions.
  2. Meanwhile, mix cubed tofu with curry powder, chili, black pepper and salt in a small bowl.
  3. Heat one teaspoon of oil in a frying pan and fry the tofu for 5-7 minutes, turning the pieces until they are golden brown on all sides. Pour the coconut milk and simmer for a couple of minutes.
  4. Add the homemade mango chutney*, the baby spinach and give them a good stir until cooked through (it should take about 30 second). Taste and adjust seasoning and serve with wild rice and fresh cilantro. Enjoy!

Notes

* Here’s the recipe: http://www.delscookingtwist.com/2018/12/04/mango-chutney/

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https://www.delscookingtwist.com/mango-chutney-tofu-curry-with-wild-rice-vegan-gluten-free/