If you’ve been here a while, you know I’m a little obsessed with curry. My red lentil sweet potato curry has racked up millions of views on Instagram, and you all still message me about it all the time. So I knew my next curry had to live up to it. This Mango Chicken Cashew Curry (Vegan) has tender soy curl “chicken,” cauliflower, juicy cubes of mango, AND a silky mango cashew sauce with a little kick.
So what makes this one different? Most mango curries rely on a can of coconut milk. This one doesn’t. I blend fresh mango with raw cashews for a sauce that’s rich, creamy, and addicting. And instead of processed vegan chicken, I use soy curls. They’re made from just one ingredient, whole soybeans, and pack in over 50g of protein in this recipe.
Mango “Chicken” Curry Ingredients
For the Soy Curl “Chicken”
- Soy curls: Dried strips made from whole soybeans. They get chewy and shreddy, just like pulled chicken. There’s a lot of different variations. Butler Foods is the most popular brand – it is best to buy in bulk to save $. You can also buy them off their website. I used this variation in the photos in this recipe, but in all honesty I think Butler Foods is the best so I’d recommend them more.
- Vegetable broth: Soaking soy curls in broth will add more flavor, but water works too.
- High heat oil: I use avocado oil.
- Garlic powder, onion powder, and salt
For the Mango Curry Sauce
- Onion, garlic, and fresh ginger: The flavor base. Use fresh garlic & ginger if you can.
- Curry powder, Smoked paprika, Red pepper flakes, Fine sea salt
- Ripe mangoes: Use large Tommy Atkins mangos (not the small honey mangoes).
- Water: Add more if the sauce gets too thick.
- Raw cashews: Makes the sauce rich and creamy. Soak in hot water first if you don’t have a high-speed blender.
- Maple syrup: Balances the spice and lime. Taste first since mangoes vary in sweetness.
- Frozen cauliflower florets: No chopping needed. Fresh works too.
- Garam masala: A warm spice blend that adds cozy depth at the end.
- Lime juice: Brightens everything up.
How to Make Mango Cashew “Chicken” Curry
1. Soak your Soy Curls
Start by prepping your soy curls. Soak them for 15 minutes in warm water or vegetable broth for more flavor.
Once softened, drain and squeeze out excess liquid. Then pat dry.
2. Pan-Fry Soy Curls
In a large skillet, warm a little bit of oil over medium heat. Add your soy curls and sprinkle over the spices. Toss to coat and pan-fry your soy curls for about 5-7 minutes, until lightly golden.
Remove from pan and set aside.
3. Sauté onion, garlic, ginger & spices
In the same pan, add a small amount of oil over medium heat and then your diced onion. Cook for several minutes to soften, then add your garlic & ginger. Sauté for another minute or so.
Add in your spices and salt and toast for 60 seconds, stirring often to prevent burning.
4. Blend your creamy mango curry sauce
To a high speed blender add:
- ONE of your mangos (chopped)
- Raw cashews
- The onion/garlic/spice mixture
- Water
Blend on high until creamy and smooth. This may take a minute or so.
5. Simmer everything together
Add the sauce to the pan over medium heat. Add in your soy curls, frozen cauliflower pieces, garam masala, maple syrup, and lime juice.
Add a little more water if needed to thin. The frozen cauliflower does add a little liquid as it thaws as well.
Simmer for another few minutes.
6. Add more mango & cilantro- enjoy!
Finish off your mango “chicken” curry with your other mango (cubed) and fresh cilantro. Top with roasted cashews if desired. Enjoy with rice.
Storage Ideas for Mango “Chicken” Curry
Fridge: Store leftovers in an airtight container for up to 3 to 4 days.
Freezer: Let the curry cool completely, then freeze for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm on the stove over medium-low heat, stirring often. You can also microwave in 1-minute bursts.
Thin it out: The cashew sauce thickens as it sits. Stir in a splash of water while reheating until it’s creamy again.
Common Questions
Soy curls have just one ingredient: whole, non-GMO soybeans. The beans are slowly cooked, shaped into strands, then dried and packaged. Once you soak them, they turn chewy and shreddy, just like chicken.
As a PA, I love that soy curls are a true whole food. Because they’re made from the whole bean, they keep all of its fiber, protein, and nutrients. They also have zero cholesterol and no trans fats. Most store-bought “chicken” swaps come with extra oil, sodium, and sugar, but soy curls don’t. Want to learn more about how plant-based eating may support your heart? Check out my post on plant-based diets and blood pressure.
Fresh mango gives you the sweetest, silkiest sauce, so it’s my first choice. Frozen mango can work if that’s all you have. Let it thaw first so it blends smooth.
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Mango “Chicken” Cashew Curry
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Equipment
Ingredients
"Chicken" Ingredients
- 5 oz soy curls
- 3 cups vegetable broth
- 1 tbsp high heat oil of choice
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
Mango Curry
- 1 small onion diced
- 3 cloves garlic minced
- 1 inch fresh ginger grated or finely diced
- 1 tbsp curry powder
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1 tsp fine sea salt
- 2 large ripe mangos (The large Tommy Atkins mangos, not the tiny honey mangos)
- 1 cup water more as need to thin
- 1 cup raw cashews
- 2 tsp maple syrup
- 6 oz frozen cauliflower florets
- 1/2 tsp garam masala
- juice of half a lime
Toppings/Sides
- chopped roasted cashews
- fresh cilantro
- rice on the side
Instructions
Soak your Soy Curls
Start by prepping your soy curls. Soak them for 15 minutes in warm water or warm vegetable broth for more flavor.Once softened, drain and squeeze out excess liquid. Then pat dry.5 oz soy curls, 3 cups vegetable broth
Pan-Fry Soy Curls
In a large skillet, warm a little bit of oil over medium heat. Add your soy curls and sprinkle over the spices. Toss to coat and pan-fry your soy curls for about 5-7 minutes, until lightly golden.Remove from pan and set aside.1 tbsp high heat oil of choice, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp saltSauté onion, garlic, ginger & spices
In the same pan, add a small amount of oil over medium heat and then your diced onion. Cook for several minutes to soften, then add your garlic & ginger. Sauté for another minute or so.Add in your spices and salt and toast for 60 seconds, stirring often to prevent burning.1 small onion, 3 cloves garlic, 1 inch fresh ginger , 1 tbsp curry powder, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, 1 tsp fine sea saltBlend your creamy mango curry sauce
To a high speed blender add:ONE of your mangos (cubed), raw cashews, the onion/garlic/spice mixture, water.Blend on high until creamy and smooth. This may take a minute or so.2 large ripe mangos, 1 cup water, 1 cup raw cashewsSimmer everything together
Add the sauce to the pan over medium heat. Add in your soy curls, frozen cauliflower pieces, garam masala, maple syrup, and lime juice.Add a little more water if needed to thin. The frozen cauliflower does add a little liquid as it thaws as well.Simmer for another few minutes.2 tsp maple syrup, 6 oz frozen cauliflower florets, 1/2 tsp garam masala, juice of half a limeAdd more mango & cilantro- enjoy!
Finish off your mango “chicken” curry with your other mango (cubed) and fresh cilantro. Top with roasted cashews if desired. Enjoy with rice.
Notes
- Mango: Use ripe mangoes that give a little when pressed. Use large mangos (not the small honey mangos) for this recipe. The common ones at the store are called Tommy Atkins.
- Soy curls: There’s a lot of different variations. Butler Foods is the most popular brand – it is best to buy in bulk to save $. You can also buy them off their website. I used a different brand in my recipe- this kind – in the photos in this recipe, but in all honesty, I think Butler Foods is the best so I’d recommend them.
- Protein swaps: Try chickpeas, extra firm tofu, or tempeh instead of soy curls.
- Tofu option: Bake tofu first, then stir it in at the end.
- Veggie add-ins: Toss in spinach, peas, or diced bell pepper for extra color and nutrients.
- Heat: Leave out the red pepper flakes for a mild curry, or add more to turn up the heat.
