This curry recipe is so easy, yet it looks and tastes like it came from the kitchen of a highly rated restaurant. I'd never heard of using apple in a curry before, and it works really well. Add a topping of cubed mango and salted peanuts and you just can't beat the flavors and textures of this meal. There are quite a few topping ideas listed in the ingredients below, but you could also get creative with other options to add. (But the mango and peanut combination was fantastic.) It may look like a lot of ingredients, but really. it couldn't be more simple to put together.
This recipe is adapted from "Time for Dinner" by Pilar Guzman, Jenny Rosenstrach and Alana Stang.

Prep time: 10 minutes 

Cook time: 25 minutes 

Total time: 35 minutes 

Yield: 4-6 servings

Coconut Curry Tofu with Green Apple, Mango and Peanuts


  • 1 package firm tofu, cubed
  • 3 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 1 garlic clove, peeled and minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoons madras curry powder
  • 1 tablespoons spicy curry powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 cup vegetable broth
  • 1 cup coconut milk
  • 1 large Granny Smith apple, peeled and cut in a large dice
  • Optional toppings: Roasted cashews or peanuts, fresh mango chunks, toasted coconut, chopped scallions, raisins
Cooking Directions
  1. In a sauce pan, heat the olive oil over medium heat. Add in the onions, garlic and ginger and saute them for about 2 minutes. Then add in the curry powders, coriander and cumin. Stir to coat the mixture with the spices and continue to cook another minute or two until everything is fragrant.
  2. Add in the broth and coconut milk and simmer the curry for about 10-12 minutes, allowing it to thicken up.
  3. Add the tofu and apple and cook until it is heated through, about 10-12 more minutes.
  4. Serve the curry over rice, and top with diced mango and toasted peanuts — or your favorite other toppings. Serve hot, and enjoy!

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