Coconut Courgette Curry with Tofu
with mushrooms and rice
The gorgeous green courgette in this recipe is simmered and softened in a mild and creamy coconut curry sauce. With added vibrant lemongrass rice and topped with crunchy cashews, this is a plant-based dish you won't want to miss!
Tags:
Vegan
•Veggie
Allergens:
Cashew nuts
•Mustard
•Soya
The quantities provided above are averages only.
Total40 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Carrot
2 unit(s)
Scallion
1 unit(s)
Garlic
10 grams
Cashew Nuts
(Contains: Cashew nuts May be present: Sesame, Cereals containing gluten, Nuts, Peanut)
1 unit(s)
Courgette
150 grams
Rice
1 unit(s)
Lime
1 pack(s)
Coconut Milk
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
150 grams
Mushrooms
180 grams
Tofu
(Contains: Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3374 kJ
Energy (kcal)806 kcal
Fat39 g
of which saturates17.4 g
Carbohydrate90.4 g
of which sugars14.3 g
Dietary Fiber5.7 g
Protein27.6 g
Cholesterol0 mg
Salt1.94 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Grater
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 10 mins.
- Remove from the heat and keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, trim the courgette and halve lengthways. Slice widthways into 1cm thick semicircles.
- Trim the scallion and thinly slice, keeping the green and white portions separate.
- Peel and grate the garlic (or use a garlic press).
- Zest and quarter the lime.
3
- Trim the carrot then cut widthways at an angle into thin slices (no need to peel).
- Roughly chop the mushrooms.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
4
- Place a pan over medium heat with a drizzle of oil.
- Once hot, fry the white portion of the scallion, garlic, carrots, courgette and mushrooms until softened, 2-3 mins.
- Stir in the korma paste, coconut milk and lemongrass paste.
- Reduce the heat and simmer until the veg is tender, 8-10 mins.
NOTE: Adding tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan for 6-8 mins. Remove before adding veg. Stir into sauce before serving.
5
- When everything is ready, squeeze the juice of half the lime wedges into the curry.
- Season to taste with salt and pepper.
- Stir the lime zest into the rice, fluffing it up as you go.
6
- Divide the rice between plates.
- Top with the creamy courgette curry.
- Sprinkle with cashews and sliced green scallion.
- Serve any remaining lime wedges alongside.
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