Mango curry

Yesterday the Man found a curry recipe for dinner which we turned into a vegan miracle dish. It can be customise how spicy you want it to be. Spicy foods make you sweat. Like I want more of that. But bare with me on this “The increase in your body temperature from eating the spicy food can make you feel cooler, by reducing the difference between you and the surrounding air. Which in turn, induces sweat, helping to cool the body down when the perspiration evaporates.” So give me all the curry my friend. I am ready. And this one is indeed lovely. A vegan curry with mango and coconut. The recipe is from a website called “feedingboys” đŸ€©and the sweet mama who is running the blog is @cookingkt. 😍Thanks Katie for the prefect summer curry. It was filling, refreshing and totally delicious.

Our take on it –


1 tbsp olive oil
2 medium onions chopped
2 garlic cloves crushed 
1 can of chopped tomatoes 
1 courgettes chopped
Handful of runner beans
Handful of mushroom halved
2 tbsp curry paste 
Thumb size grated ginger
250 ml vegetable stock
200 ml coconut milk
1 tbsp soft brown sugar
1 pack of @cauldronfoods marinated tofu – 160g 
1 ripe mango cubed
3 tbsp soya cream
2 limes juice only
Handful of spinach 


Heat oil in pan. Add onions and soften for around 8 mins, before stirring in the garlic paste for a further minute. Stir in the chopped tomatoes, courgettes, runner beans and mushrooms. Allow to cook for a further five minutes.

Add curry paste and ginger, stirring to release those gorgeous flavours before adding the stock and bringing to the boil. Let the liquid reduce by about a half.

Add coconut milk and sugar, along with the tofu pieces, cover and simmer for around 25-30 minutes.

In the last few minutes of cooking add spinach then mango cubes and then finally stir in cream and lime juice. Serve with warm naan (our naan wasn’t vegan😔)
What is your go to dish (vegan or not) in this heat? Comment below your best ones  xx


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