Coconut Courgette Curry with Tofu
with sugar snaps 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
•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, Nuts May be present: Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts, Walnuts, Almonds, Brazil nuts, Hazelnuts)
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)
180 grams
Tofu
(Contains: Soya)
150 grams
Sugar Snap Peas
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3398 kJ
Energy (kcal)812 kcal
Fat38 g
of which saturates17.6 g
Carbohydrate94.8 g
of which sugars15.3 g
Dietary Fiber6.9 g
Protein28.5 g
Cholesterol0 mg
Salt1.82 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
- Halve the sugar snaps lengthways.
- 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 sugar snaps 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.
More delicious recipes with similar ingredients
Aubergine Fatteh
with chilli garlic yoghurt and roast baby potatoes
Cheesy Fish Pie
with mashed potato topping and garlicky peas
Smoky Spiced Veggie Burgers
with cheese and sweet potato wedges
Curried Chicken Tortillas
with yoghurt and shredded carrot salad
Haddock in Herby Yoghurt Sauce
with mashed potatoes and carrots
BBQ Beef Ragu Rigatoni
with fresh chilli and melted cheese
Sticky BBQ Chicken
with wedges and garlicky broccoli
Pesto and Courgette Pasta
with Greek style cheese and wilted leaves
Balsamic Glazed Oven Roasted Veg
with pesto yoghurt drizzle and garlic mash
Curried Chicken Traybake
with roast potatoes, carrots and broccoli
Cajun Chicken Traybake
with broccoli and roast potatoes
Chipotle Black Bean Burrito Bowl
with avocado and pico de gallo
Soy-glazed Pork
with chilli and coriander
Golden Crumbed Salmon and Broccoli
with buttered rice and lemony mayo
BBQ Beef Rump and Spicy Sauce
with rice and spinach tomato salad
Creole-inspired Prawn Rigatoni
with cheese and a hint of lemon
Kidney Bean Curry
with cucumber and coriander salad
Spiced Sweet Potato Soup
with kidney beans and coconut milk
Cajun Fried Chicken
with sweet potato mash and zesty shredded salad
Spiced Beef Fajita Bowls
with roast veg and lime rice
Highest-rated dinner recipes
Buttered Leek Beef Burger
with homemade chips
Cheeseburger and Tomato Relish
with roast potatoes
Creamy Prawn Linguine
with fresh basil and chilli flakes
Chutney Chicken Curry
with rice and green beans
Lemongrass Beef Strips
with soy glazed veg and jasmine rice
Soy and Scallion Pork Noodles
with pak choi and coriander
Creamy Cashew Chicken
with fragrant pilau rice
Pork and Pak Choi Rice
with chilli and coriander
Cajun Chicken Burger with Ballymaloe Relish
with caramelised onion and chips
Speedy Prawn Rigatoni
with courgette and parsley
Rogan Josh Style Beef
with chilli and crispy potatoes
Sweet Chilli Chicken Tenders
with sweet potato fries and side salad
Hoisin Prawn Noodles
with ginger and courgette
Spiced Beef Fajita Bowls
with roast veg and lime rice
Carbonara Style Bacon Linguine
with sprinkled chives and dressed leaves
Ketjap Manis Glazed Beef Tacos
with charred corn salad
Thai Style Peanut Chicken
with wedges and green beans
Chicken and Chorizo Rice
with roasted tomatoes and bell peppers
Beef Bulgogi
with fragrant jasmine rice
Beef in a Mustard Rosemary Sauce
with roast potatoes and broccoli
This week's must-try HelloFresh recipes
Honey Bacon Cheese Burger
with chips and tomato salad
Duck Breast in Balsamic Cranberry Sauce
with roast potatoes and garlic kale
Miso Glazed Chicken Bao
with smashed cucumber and toasted sesame potatoes
Sweet and Sour Pork Ribs
with scallion rice and garlicky veg
Beef in Creamy Peppercorn Sauce
with green beans and roasted tomato
Cajun Spiced Golden Cheese Tortillas
with roast baby potatoes and sweet chilli sauce
Grilling Cheese and Orange Salad
with sweet chilli sauce
Chicken Korma Style Curry
with broccoli and rice
Rosemary Pork Meatballs and Mash
with red wine jus and salad
Warm Chorizo Pasta Salad
with Mediterranean veg and Greek style cheese
Creamy Prawn Linguine
with parsley and chilli flake garnish
Chicken and Sweetcorn Chilli
with fluffy rice
Chipotle Bean Quesadillas
with tomato salsa and cooling creme fraiche
Baked Salmon with Hazelnut Crust
with creamy garlic potatoes
Spiced Aubergine Pearled Couscous Bowl
with cannellini beans and Greek style cheese
Sweet Potato and Goat's Cheese Salad
with root veg, apple and lentils
Pork Sausages and Rustic Parsnip Mash
with rosemary roast carrots and red wine jus
Prawn and Aubergine Curry
with yoghurt drizzle and chilli coriander garnish
Teriyaki Salmon Noodles
with scallion and spicy chilli flakes
Chicken and Mushroom Linguine
with paprika and cheese