Mango Curry (Dairy-Free & Gluten-Free)

Ingredients

For the Tofu or Chicken

• 2 packages firm tofu (350 g each), drained and cut into ½-inch cubes
  OR 2 chicken breasts, thinly sliced

• 4 tsp safflower oil or avocado oil (or any neutral-tasting oil; avoid olive oil if possible)

• 1 tsp garam masala

• ½ tsp ground cinnamon

• ½ tsp cayenne pepper

For the Curry Sauce

• 2 tsp safflower oil (or the oil you’re using)

• 2 small red onions, chopped

• 2½-inch piece fresh ginger, peeled

• 6 cloves garlic

• 4 tbsp water

• ½ tsp cumin seeds

• 4 bay leaves

• 8 whole cloves

• 1½ cans full-fat coconut milk

• 2 ripe mangoes, peeled and chopped
  (or 2 cups mango purée)

• 1 tbsp apple cider vinegar

• Salt, to taste

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Preparation

1. Prepare the mango purée
   Peel and chop the mangoes, then blend until smooth. You should get about 1¾–2 cups of purée. Set aside.

2. Cook the tofu or chicken
   If using tofu, drain and cut into ½-inch cubes (skip this step if using chicken).
   Heat oil in a large saucepan over medium heat. Add tofu (or chicken), garam masala, cinnamon, and cayenne. Cook until lightly browned.
   Remove from the pan and set aside. (If using chicken, cook fully.)

3. Make the curry base
   In a blender, combine onions, ginger, garlic, and water. Blend until smooth.
   Heat oil in the same pan over medium heat. Add cumin seeds, bay leaves, and cloves; cook for about 1 minute until fragrant.
   Add the onion mixture and cook for about 20 minutes, stirring often, until thick, darker in color, and most of the moisture has evaporated.

4. Finish the curry
   Add coconut milk, mango purée, and apple cider vinegar. Stir well.
   Return the tofu or chicken to the pan, mix, cover, and bring to a gentle boil.
   Reduce heat to medium-low and simmer uncovered until the sauce thickens to your liking. Season with salt to taste.

Serve hot.