Tofu, butternut & mango curry

Tofu, butternut & mango curry

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(11 ratings)

Prep: 10 mins Cook: 25 mins


Serves 2
Master the art of cooking tofu and whip up this vegetarian curry with coconut milk and lemongrass. Serve with nutty brown or wild rice

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal427
  • fat15g
  • saturates6g
  • carbs58g
  • sugars24g
  • fibre10g
  • protein16g
  • salt1.1g
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  • ½ butternut squash (about 200g), peeled, deseeded and cut into bite-sized pieces
  • 140g firm tofu (we used Cauldron), cut into cubes
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 75g quick-cook brown basmati or wild rice (cook 50g extra if using for Tuna, sweetcorn & pea salad wraps in 'goes well with')
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1cm piece ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, finely sliced
  • 1 lemongrass stalk, woody tip and outer leaves removed, bulbous end lightly bashed (to help release oils)
  • ½ red chilli, deseeded and finely chopped
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ ripe mango, peeled, stoned and cut into chunks
  • 200g baby spinach
  • 150ml vegetable stock (or water)
  • 150ml low-fat coconut milk
  • 1 tsp low-salt tamari or soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • juice 1 lime



    The same shape, but smaller than…

  • 2 tbsp finely chopped coriander


  1. Heat oven to 200C/180C fan/gas 6.
Tip the butternut squash into a non-stick roasting tin and roast for 15-20 mins or until almost soft. Remove and set aside. Meanwhile, pat the tofu dry and fry in the rapeseed oil in a frying pan until golden brown. Remove from the pan, set aside.

  2. Meanwhile, cook the rice following pack instructions until tender. Drain
 and cover to keep warm. (Set aside the extra for Tuna wraps if required - see 'goes well with'.) Heat 
the oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for 2 mins until soft but
not coloured. Add the ginger, garlic, lemongrass, chilli and spices, and
 cook for 3 mins more.

  3. Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk. Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt. Remove the lemongrass and discard.

  4. Add the tofu cubes, tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or tamari if needed. Serve with the rice.

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Comments (5)

wendy_albrighton's picture

We approached this recipe with the usual Friday evening "try something new, if we don't like it, we won't make it again" but, it was absolutely delicious and we will definitely be making it again. You need to be a little heavy handed with the spices as it's quite subtle in flavour and don't add the whole amount of stock/water until you know you need it - I didn't add any but I will use a little next time. Although it's good to use an ingredient like tofu as a healthy alternative occasionally, you could easily substitute chicken strips or chicken style quorn if you prefer.

VRuthS's picture

Doubled to quantities to do 2 nights and was even tastier 2nd night after it had marinated.
Did not add the vegetable stock or extra water.
Would cook again

tricity.bendix's picture

We don't like anything too spicy so we didn't add the chilli. Probably will next time, though because the other spices are very subtle and make for a fragrant and mild dish. The vibrant colours make it difficult to give a poor presentation.

mlpostma89's picture

Far too sweet for my liking. I put in an entire chili, but it was still very bland, and the mango didn't really go with the recipe. I hope it was healthy, cause it wasn't tasty.

RLeigh's picture

To my colour-blind self each bite was a gamble between the mild nuttiness of the squash and the mouth-puckering sourness of the mango. Five stars for adventure; two for taste.

(Tip: if you are going to make this, consider adding more chilli than recommended, especially if you’ve already developed a tolerance towards it.)

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