Mango tofu curry
Serves: 4
Vegan and dairy- and
refined-sugar free
1 tbsp coconut oil
2 tsps mustard seeds
2 tbsps dried curry leaves
1 tsp turmeric
1 onion
2x400g (14oz) pots of
Nature’s Finest Mango
400g (14oz) coconut milk
1 red chilli (optional)
2 cloves garlic
Thumb-sized piece of fresh ginger
200g (7oz) firm tofu, diced
25g (1oz) ground almonds
Salt and pepper
Lime wedges, to serve
Cooked rice and/or naan breads
or flatbreads, to serve
● Melt the coconut oil in a pan.
Add the mustard seeds, curry
leaves and turmeric and cook for
a couple of minutes.
● Meanwhile, thinly slice the
onion then add it to the pan. Cook
for about five minutes until the
onion is soft and translucent.
● Drain one pot of mango and
add to a blender or food processor
with the coconut milk, chilli, garlic
and ginger. Blitz smooth.
● Add the mixture to the pan then
cook for 15-20 minutes over a
gentle heat. Drain the second pot
of mango and add it to the pan.
● Slice the tofu into cubes and
add them to the pan. Cook for 5
minutes until the tofu pieces have
swollen a little.
● Stir in the ground almonds to
thicken. Season to taste.
● Serve with wedges of lime, extra
chilli and rice or breads.Griddled peach, Parma
ham and rocket open
sandwiches on dark rye
Serves: 4
400g (14oz) pot Nature’s
Finest Peach slices
Olive oil
Salt and black pepper
8 slices good-quality dark rye bread
Lemon juice
Handful of rocket
70g (3oz) Parma ham
4 sprigs thyme (optional)
Drizzle of runny honey (optional)
● Drain the peaches fully then pat
dry gently with kitchen towel. OnFr ui t
fest
Bring the taste
of summer to
your table with
moreish mango
and peach
Compiled by Victoria Gray
Mango
tofu
curry