Mango "Chicken" Cashew Curry

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This Mango Chicken Cashew Curry (Vegan) is packed with tender soy curl "chicken," cauliflower, juicy mango cubes, AND a silky mango cashew sauce with a little kick. I blend fresh mango with raw cashews to make a sauce so creamy you'll want to eat it with a spoon. For the "chicken," I skip the processed stuff and use soy curls. They're made from one simple ingredient, whole soybeans, and add over 50 grams of protein to the whole pot.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Thai

Servings:

Calories: 434kcal

Author: Allie Petersen

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 salt
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.
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 salt
Blend 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 cashews
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.
2 tsp maple syrup, 6 oz frozen cauliflower florets, 1/2 tsp garam masala, juice of half a lime
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.

Notes

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.

Nutrition