This Mango, Tofu and Coconut Milk Curry is bursting with flavour, perfect served over rice. Pieces of firm tofu are cooked in a coconut milk and mango chutney sauce to create a super easy vegan curry ready in no time. Light, dairy-free and delicious, it can be ready start-to-finish in one pot in less than 30 minutes.
If you’re a lover of tofu curries and on the hunt for something a little bit different yet not complicated, you’re 100% in the right place! This curry uses firm pan-fried tofu, creamy coconut milk and takeaway-favourite mango chutney to create a quick recipe with a difference. We have added some heat with red chili flakes and curry leaves.
The method we have used for preparing and cooking the tofu ensures it will be delicious and full of flavour – let it never be said on my watch that tofu is bland, has no flavour or texture!
My Mum came across a chicken and mango curry from Tesco magazine a few years ago and thought of using tofu as a plant-based replacement. Since then, it has been a favourite of mine to make at university.
It is essentially a one-pot recipe. All you need to do is toss tofu cubes in a pan to make them crispy. In the meantime, a quick prep of the curry base that will go into the same pan and then you’re done! Using store-bought mango chutney speeds up the process even further as the spices you need are already in the ready-made chutney.
It is truly fool-proof and worthy of a lot of compliments.
Flavour of mango tofu coconut curry
The idea of sweet and savoury flavoured dishes is nothing new. Whether it is Chinese cuisine or Gujarati cuisine, combining these two is a sure-fire way to create a fantastic dish.
This curry is creamy yet fresh, sweet yet mildly spicy all at the same time. It is not fussy with strong flavours but rather mild and fruity that the whole family will love. Essentially, it is the perfect spring/summer curry but has the potential to go down a treat in winter months too.
There are already so many recipes out there of Fresh Mango and Tofu curry however not many that use mango chutney in the cooking process. The beauty of mango chutney is that it already contains aromatic spices and adds its own dimension to the sauce of this curry. The bonus for us is that less overall ingredients are required when we make this curry.
Mango Chutney balances out the creaminess from the coconut milk by providing sweetness and a little tartness. You can easily control how sweet the curry is by adding more or less chutney.
The other special ingredient in this recipe is the all-mighty Indian wonder herb – the curry leaf (or sweet neem leaf)! We have added fried curry leaves to top the curry but they can also be added early in the cooking process for similar results. Curry leaves are aromatic herbs which have pungent lemony scent with a hint of anise and elevate the coconut gravy into something spectacular.
Mango Chutney
Mango chutney is made with mango and few aromatic spices. It is a combination sweet and spice and tart. It is a delicious and finger-licking spread or dip or used in recipes such as curries and dal. Apparently the word chutney comes from Sanskrit caṭnī which means “to lick”
Most of the mango chutneys available are vegan and naturally gluten-free. They have a long shelf-life.
People in the west enjoy mango chutney in Indian restaurants or takeways with fried popdam and raita. It is also served with meat, cheese, spread in the sandwich or used as glaze. Desi or Indian people can’t get enough of this “aam ki chutney” with poori (deep fried small Indian flat bread) paratha (pan fried Indian flat bread) or thepla (Gujarati style masala flat bread)
If you want know how to make mango chutney Indian style at home, check out our finger-licking and easy peasy Aam Ki Launji recipe. You will make this again and again and the good news is that you can use this chutney in this curry recipe too.
If you love mango as much as I and my family do, you need try this Mango Kadhi (spiced mango soup) right away.
Ingredients for tofu mango curry
Tofu – a soy based product made by curdling soy milk and forming it into a solid block. It works as a great alternative and replacement for meat in recipes. You will want to use firm tofu as silken tofu will be too soft as it contains more moisture.
In the UK, cauldron brand is very popular and it is available in almost every supermarket in the fresh food aisle.
Mango Chutney – we use store bought mango chutney for ease. Using either cheap or good quality mango chutney both work well. Adjust the amount to your sweetness preference by adding more or less. As mango chutney is already cooked, you can getaway by simply spooning more on top and mixing it into the sauce.
Coconut Milk – be generous when adding coconut milk, you will need to good amount of it for the gracy of this curry
Onion and garlic – use fresh where possible and make sure the ingredients are finely chopped. We have pureed onion and garlic together in a food processor. Do not use chunks of onion or slices of garlic.
Curry leaves – an absolute flavour powerhouse. You can smell how incredible these are even before they are added to the pan. You can find curry leaves in Asian grocery stores. Where possible use fresh but you can also use dried or frozen. If you can’t find them, you can still make this curry either without or add lemon balm or the zest of a lime.
White pepper powder – white pepper or black pepper powder is fine.
Chilli flakes – use a pinch for some heat, particularly if your mango chutney doesn’t have any.
Oil – we used pomace olive oil but you could also use sunflower or coconut oil.
How to make easy and quick Mango Coconut and Tofu Curry
The curry is performed in two steps, preparing the tofu and cooking the curry.
Tips to prepare the best tofu and make perfect pan-fried tofu
Spending time on draining the tofu is key to perfect curry – we use a tofu press or wrap the tofu in plenty of kitchen towels and add a weight.
Remove tofu from the packaging and drain all the water.
Keep tofu in kitchen paper and put something heavy so all the water comes out ( for 20-25 minutes ) or use tofu press.
Cut into cubes with a sharp knife. Heat one tablespoon oil in a pan, add the cut tofu and cook until golden all over on every side. Use some tongs to help you turn the tofu. Remove from the pan and leave it aside. You will not need to coat the tofu in cornstarch.
It is important to use a coated non stick pan to cook the tofu else the tofu will stick – I’ve learnt this the hard way!
Do not over-brown the tofu. A light golden colour is fine as it will change the colour of the final dish.
Preparing the curry
Heat oil in the same nonstick pan and add onion and garlic mixture. Cook until raw smell goes away but don’t let it go pink/brown (we want the sauce to remain creamy in colour)
Add dried chilli flakes, pepper powder and half of the mango chutney (you may add more later after tasting the curry)
Mix well, add the coconut milk and fried tofu.
Bring it to boil and simmer for 8-10 minutes. Stir in little more chutney if needed and add salt. Mix well.
Heat remaining oil in a small pan, add the curry leaves and fry for 30 seconds or until crisp. Add them in the curry. Alternatively, if you do not mind your curry leaves going darker in colour but still tasting amazing, then add the curry leaves when cooking the onion and garlic. It will save you time and a bit of washing up.
You absolutely can make soy-free Mango and Coconut curry a couple of different ways. Either replace the tofu with paneer chunks. However, this will mean the curry is no longer vegan. Burmese Chickpea Tofu or Shan Tofu is a soy-free tofu alternative that you can make it home. However, this will require some time and patience.
Instead of pan-frying the tofu, why not air-fry it instead. This has the added bonus of being crispy all over without having to keep turning in the pan and also saves time as you can crack on with the sauce of the curry. Prepare the tofu by draining and cutting into cubes. Toss in oil and set aside. Pre-heat the air-fryer to 200C for 5 mins. Add the tofu to the air fryer basket and set to 200C for 10 minutes initially. Check half way and shake to promote even cooking.
Pre-heat the oven to 400F or 200C or Gas Mark 6. Prepare the tofu by draining and cut into cubes and coat in oil. Line a baking tray with parchment paper and add the tofu. Bake for 20-25 minutes or until golden and crispy. You may have to adjust these times as it will change depending on the moisture left in your tofu.
This curry is best served with plain boiled rice. It is truly comfort food in a bowl. I like to add some wild rice when cooking basmati rice for some extra texture. You can make the meal healthier by serving with some cooked quinoa.
Other tofu recipes
Tofu Butter Masala
Crispy Air Fryer Tofu
Baked tofu Manchurian
Sweet potato and tofu kofta curry
Tofu dum kali mirch
Beetroot, tofu and Mustard Rice
Burnt garlic and tofu fried Rice
The Best Vegan Burnt Basque Cheesecake (air fryer)
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Tofu Mango Coconut Curry
Equipment
- Tofu press
- Cast iron skillet/heavy based pan
Ingredients
- 1 packet firm tofu 396g
- 1 230 g mango chutney
- 1 400 ml coconut milk full fat
- 2 tbsp. oil
- 1 onion white chopped
- 1 garlic clove crushed
- ½ tsp. red chilli flakes
- ½ tsp. white pepper powder
- salt to taste
- curry leaves handful of fresh
Instructions
- Remove tofu from the packaging and drain all the water.
- Keep tofu in kitchen paper and put something heavy so all the water comes out. (for 20-25 minutes)
- Cut into cubes.
- Heat one tablespoon oil, add the cut tofu and cook until golden all over.
- Remove from the pan and leave it aside.
- In the same pan add onion and saute for 3-4 minutes.
- Now stir in crushed garlic and chilli flakes.
- After 30 seconds add just half the mango chutney to the pan and mix well.
- Add coconut milk, and fried tofu.
- Bring it to boil and simmer for 8-10 minutes.
- Stir in little more chutney (we did not) if needed and add salt.
- Mix well.
- Heat remaining oil in a small pan, add the curry leaves and fry for 30 seconds or until crisps.
- Serve hot curry in a bowl, arrange fried curry leaves on top and sprinkle chilli flakes if you like.
- Serve with piping hot plain basmati rice.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in December 2015.
Tofu Mango Coconut Curry
Equipment
- Tofu press
- Cast iron skillet/heavy based pan
Ingredients
- 1 packet firm tofu 396g
- 1 230 g mango chutney
- 1 400 ml coconut milk full fat
- 2 tbsp. oil
- 1 onion white chopped
- 1 garlic clove crushed
- ½ tsp. red chilli flakes
- ½ tsp. white pepper powder
- salt to taste
- curry leaves handful of fresh
Instructions
- Remove tofu from the packaging and drain all the water.
- Keep tofu in kitchen paper and put something heavy so all the water comes out. (for 20-25 minutes)
- Cut into cubes.
- Heat one tablespoon oil, add the cut tofu and cook until golden all over.
- Remove from the pan and leave it aside.
- In the same pan add onion and saute for 3-4 minutes.
- Now stir in crushed garlic and chilli flakes.
- After 30 seconds add just half the mango chutney to the pan and mix well.
- Add coconut milk, and fried tofu.
- Bring it to boil and simmer for 8-10 minutes.
- Stir in little more chutney (we did not) if needed and add salt.
- Mix well.
- Heat remaining oil in a small pan, add the curry leaves and fry for 30 seconds or until crisps.
- Serve hot curry in a bowl, arrange fried curry leaves on top and sprinkle chilli flakes if you like.
- Serve with piping hot plain basmati rice.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Sooji no Siro or Suji ka Halwa is a simple everyday Indian dessert made with semolina, milk, sugar and nuts. This siro is often made for prashad, especially satyanarayan katha, but can also be enjoyed anytime. Every family will have their own recipe for this halwa which is passed down generations.
Suji ka Halwa in English is called semolina pudding however it is far from the semolina pudding I was served in school dinners!
This halwa is fluffy and spongy and has wonderful delicate flavours. It is made from coarse white semolina which is roasted with desi ghee until fragrant. Milk, sugar and warm flavourings are added for that extra special touch.
I call this particular recipe Gujarati Sooji no Siro because of the ingredients used that differ from North Indian Sheera.
Some halwa variations that we love are:
Gajar Halwa – A delicious winter Indian dessert made from grated carrots, milk and sugar. You can use red or orange carrots for this recipe.
Dudhi Halwa – A perfect summer sweet dish prepared using grated bottle gourd, milk and sugar, also known as Lauki Ka Halwa.
Rajgira Halwa – This recipe uses amaranth flour, great for fasting, it is easy and quick recipe.
Moong Dal Halwa – One of the most popular dessert made from moong dal and it is perfect for Diwali, Holi or Raksha Bandhan.
Habshi Halwa – Very popular north Indian delicacy made from sprouted wheat, milk, sugar and spices.
Badam Halwa – Personally my favourite, comprise ground almonds, milk and sugar.
Shakkaria Siro – Sweet potato halwa ideal for fasting, so easy and delicious.
Aate ka Halwa with Mawa – Delicious Indian dessert made with whole wheat flour, sugar, ghee and for extra richness mawa added to this amazing North Indian style sweet.
Irmik Helvasi – Turkish Semolina Halva is a traditional semolina dessert enjoyed in Turkey. It is made with only 5 ingredients.
Pistachio Halwa – Semolina halwa with the addition of ground pistachio nuts.
Difference between North Indian Sheera and Gujarati/Maharastrian Siro
I have noticed differences between the ingredients, cooking technique, taste and appearance of North Indian sheera and Gujarati Siro.
In the North Indian halwa I’ve tried in Gurdwaras, water is added to the sheera. It has a stickier texture and is brown in colour.
Gujarati siro is white/cream in colour and fluffy with separate grains and it is made with milk. Though the siro is white, is it still well roasted and cooked properly. The halwa is cooked further after adding the milk. This style of siro is prepared for Satyanarayan Katha or Puja.
Shiro for Satyanarayan Katha Prasad + Mahaprasad
This siro is made particularly for when satyanarayan katha is held. In the katha, the recipe for the siro is even given. It is mainly served with fruit and panchamrat – a holy drink made with 5 ingredients.
The siro for prashad follows the same recipe for sooji no siro except for two additions.
Prashad siro is always made with milk, and not with water. Banana is added to the siro if serving for Satyarayan katha. It is believe that Lord Vishnu love banana, hence banana leaves also used for katha/pooja purpose too. Tulsi or Indian Basil is added as a garnish for the siro.
Also, the measurements of the ingredients are measured as 1.25 of a cup. The ratio remains the same.
Ingredients
We use the ratio 1:1:1:3 for semolina, ghee, sugar and milk. This ratio will make sure that the siro is not dry, will not be sticky and not stick in your mouth. It will be light, fluffy and spongy.
- Semolina – I use coarse white semolina because coarse rather than fine semolina gives better texture to the siro. If you are using shop bought semolina in the UK, it might be Italian semolina which is more cream in colour. In India you can find white semolina. In the UK, we get Italian semolina which is cream in colour so this may make your siro creamier in colour.
- Milk – I use full fat milk or whole milk for the best taste and texture.
- Ghee – use homemade desi ghee. Ensure the ghee is melted before measuring it out otherwise it will not be accurate.
- Sugar – granulated white sugar to keep the siro white in colour as unrefined sugar causes it to go brown.
- Nuts – chopped mixed nuts like almond and cashew is used. Sliver or chop the nuts before adding. You can leave out the nuts if making for a large gathering for any nut allergies. Instead garnish it with fresh fruit or Glacé cherries also known as candid cherries.
- Flavourings – cardamom powder is our choice here. Saffron is sometimes added.
If making for prashad/religious purpose:
- Ripe banana
- Tulsi – Indian basil for garnishing
How to make perfect Suji ka Halwa + tips
Sooji siro is a simple dessert yet you need to follow a few tips to make sure it is perfect! Follow these, and you will find that suji halwa is easy to make!
Take a measurement of melted ghee and add to a kadai or heavy bottom pan
Add the semolina and roast on low heat for 2-3 minutes ensuring the colour of the semolina doesn’t change.
Meanwhile, warm milk on the side in a serpate pan. Add to the semolina once the milk is hot. Keep the heat on low still. Add the milk quarter by quarter giving you time to stir in between.
It will begin to thicken, and at this point add the sugar and continue to stir and roast for 6-7 minutes. You will start to see ghee release and the semolina grains become separate.
Add cardamom powder and nuts.
If making sooji halwa for prashad or satyaranyan katha, add chopped ripe banana at this point.
Tips for the best gujarati Sooji No Siro
For sooji no siro, best use coarse or even extra coarse semolina.
Whichever bowl/vatki/katori you are using for the measurement, use the same bowl for each measurement for accuracy.
Roast the semolina on low heat until it is fragrant as low heat ensures the semolina will not burn and will properly roast without changing colour.
Use a heavy bottomed and wide mouth pan – this again prevents burning and easy to stir.
Continuously stir – to avoid burning the semolina and prevent lumps forming.
When measuring ghee, measure it melted and not in solid form as the amount will change.
Milk should be warm/hot when it is added so that the siro will not be sticky.
Serving Suggestion
Suji no siro is a delicious creamy sweet dish, that can be served as a dessert any time of the day. I find that it tastes best best at room temperature.
If you are offering as a prasad, serve or distribute this halwa along with fruits such as banana, chikko and apple. I’ve seen this halwo served for Maha Ashtami or Kanjak Pooja with poori and kala chana nu shaak .
I love it with a hot breakfast of aloo tamatar sabji or chana bateta with poori .
It is great for lunch as part of a Gujarati thali or after a spicy meal with gujarati rotlis and Niramish Paneer .
How to make Sooji No Siro
Making sooji no siro is quite straight forward and quick dessert recipe, only important things to keep in mind that is to follow accurate measurements.
- In a pan take melted ghee, add semolina.
- On a very low heat fry it for 4 minutes, don’t let the colour change.
- You’ll able to see small bubbles.
- Add milk.
- Keep stirring until mixture go slightly thick like a porridge.
- Add green/yellow raisins, mix well and cook further.
- Add sugar, sugar will release some water. Keep cooking/stirring on low heat.
- Once the moisture dries up, slowly ghee will separate from the halwa mixture. This is the sign of that halwa has cooked perfectly.
- Add cardamom powder, combine well.
- Turn off the heat, add half of the nuts. mix well.
Other Semolina recipes you may like to try:
- COCONUT HALWA | SOOJI NARIYAL KA HALWA
- CARAMEL RAVA LADOO
- BEST SOOJI GUJIYA (SEMOLINA GUJIYA)
- SAVOURY PUMPKIN SEMOLINA WAFFLES
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Sooji No Siro | Suji Ka Halwa | Satyanarayan Prasad
Equipment
- Kadai/thick bottom pan
- Spatula
- pan
Ingredients
- 1 cup semolina coarse – sooji-rava
- 1 cup ghee melted
- 1 cup sugar regular white
- 3 cup milk whole/full fat
- ½ teaspoon cardamom powder
- 2 tablespoon nuts almond, pistachio,cashews
- 2 tablespoon raisins or yellow sultana
Satyanarayana Prasad ( see ingredients ratio above in the post)
- 1 banana ripe
- 4-5 basil holy basil – tulsi patta
Instructions
- In a kadai or pan take melted ghee, add semolina.
- On a low heat roast the semolina for 3-4 minutes.
- Keep stirring all the time.
- Meanwhile heat the milk in another pan, bring it to first boil and turn off the heat.
- Slowly add all the milk, keep stirring.
- The mixture will look like a porridge.
- Keep the heat low and keep stirring the mixture.
- After couple of minutes, add sugar.
- Cook the halwa on low heat, keep stirring.
- Add raisins, and keep cooking halwa.
- After 5-6 minutes the ghee will separate from the mixture and the mixture will come together.
- Add cardamom powder, mix well.
- Turn off the heat and remove kadai/pan from the heat.
- Once the halwa starts getting cold, the grains will separate and it will go fluffy and light.
- Serve in a serving bowl, garnish it with nuts and edible rose petals if using.
Prasad
- For prasad, peel the banana and cut into small pieces.
- Add along with cardamom powder and mix well OR you may just arrange banana pieces on top of the halwa.
- Garnish halwa with tulsi patta.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in May 2012.
