Mango Curry Recipe From ‘Vegan Richa’s Indian Kitchen’,

INGREDIENTS

14 oz

firm tofu

2 tsp

safflower oil (, or other neutral oil)

1/4 tsp

cayenne

1/4 tsp

ground cinnamon

1/2 tsp

Garam Masala

1/4 tsp

salt

3/4 cup

red onion (, chopped)

inch knob of ginger

3 cloves

garlic

2 tbsp

water

1 tsp

safflower oil (, or other neutral oil)

1/4 tsp

cumin seeds

bay leaves

whole cloves

1 1/4 cups

canned or culinary coconut milk

3/4 cup

ripe mango pulp or puree (, unsweetened or lightly sweetened canned)

1/2 tsp

salt

2 tsp

apple cider vinegar

Generous dash of black pepper

1/4 tsp

Garam Masala (, for garnish)

2 tbsp

chopped cilantro (, for garnish)