Creamy Cashew Tofu Curry
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Creamy Cashew Tofu Curry

Creamy Cashew Tofu Curry

with fragrant pilau rice

With a subtly nutty flavour from the creamy cashew sauce and the beautifully fragrant pilau rice, this is an exciting twist on a familiar dish that the whole house is going to love.

Tags:
Quick
Blender Needed
Allergens:
Cashew nuts
Milk
Barley
Wheat
Soya
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Rice

20 grams

Cashew Nuts

(Contains Cashew nuts May be present Sesame, Cereals containing gluten, Peanut)

2 sachet(s)

North Indian Style Spice Mix

1 pack(s)

Passata

1 sachet(s)

Ground Turmeric

5 grams

Coriander

1 unit(s)

Onion

220 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

280 grams

Tofu

(Contains Soya)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

to taste

Butter

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Nutrition Values

Energy (kJ)3730 kJ
Energy (kcal)892 kcal
Fat44.2 g
of which saturates19.2 g
Carbohydrate89.2 g
of which sugars14 g
Dietary Fiber2.3 g
Protein30.9 g
Cholesterol0 mg
Salt1.01 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

Immersion blender
Pot with Lid

Instructions

Make the Pilau
1
  • Place a pot over medium-high heat with 300ml water (double for 4p), turmeric and stock powder.
  • Bring to the boil then add the rice.
  • Once boiling, lower the heat to medium and cover with the lid. 
  • Cook for 10 mins, then remove the pot from the heat.
  • Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Cook the Tofu
2
  • Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. Toss with a drizzle of oil, ½ tsp salt (double for 4p) and pepper. Place a pan over high heat with a good glug of oil.
  • Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn. Season with salt and pepper. 
  • Meanwhile, halve, peel and chop the onion into small pieces.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Simmer the Sauce
3
  • Fry onion until softened, 3-4 mins. Season with salt and pepper.
  • Blend cashews and creme fraiche together.
  • Add North Indian spice to the pan. Cook until fragrant, 1 min.
  • Pour in cashew mixture, passata, ½ tsp sugar (double for 4p) and a knob of butter.
  • Cook for 5-7 mins. Add a splash of water if the sauce is too thick.

TIP: No blender? No problem! Finely chop the cashews instead!

Finish and Serve
4
  • Taste the curry and season with salt, pepper and sugar.
  • Roughly chop the coriander (stalks and all).
  • Fluff up the pilau rice with a fork and serve alongside the creamy tofu curry.
  • Finish with a sprinkling of coriander.