Creamy Cashew Tofu Curry

Name: Creamy Cashew Tofu Curry with coriander and fragrant curried rice
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 150 grams Rice; 20 grams Cashew Nuts; 2 sachet(s) North Indian Style Spice Mix; 1 pack(s) Passata; 5 grams Coriander; 1 unit(s) Onion; 220 grams Creme Fraiche; 1 sachet(s) Vegetable Stock; 180 grams Tofu; 1 sachet(s) Curry Powder; ½ tsp Sugar; ½ tsp Salt; to taste Oil; to taste Salt; to taste Pepper; to taste Water; to taste Sugar; to taste Butter

with coriander and fragrant curried rice

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The crispy tofu in this dish is complemented perfectly by the sweet and nutty flavour of the creamy cashew sauce. Curried rice acts as the aromatic backdrop to an undeniably vibrant dish.

Tags:

Quick

•Blender Needed

•Veggie

•Climate Conscious

Allergens:

Cashew nuts

•Milk

•Soya

•Mustard

The quantities provided above are averages only.

Total25 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, Nuts, Peanut)

2 sachet(s)

North Indian Style Spice Mix

1 pack(s)

Passata

5 grams

Coriander

1 unit(s)

Onion

220 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Vegetable Stock

180 grams

Tofu

(Contains: Soya)

1 sachet(s)

Curry Powder

(Contains: Mustard)

Not included in your delivery

½ tsp

Sugar

½ tsp

Salt

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

to taste

Butter

Nutrition Values

Energy (kJ)3696 kJ

Energy (kcal)883 kcal

Fat42.4 g

of which saturates19.1 g

Carbohydrate94.9 g

of which sugars14.4 g

Dietary Fiber4 g

Protein26.1 g

Cholesterol0 mg

Salt3.03 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

Cooking Steps

PDF

Place a pot over medium-high heat with 300ml water (per 2P), curry powder and stock.
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).

Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
Toss with half the North Indian spice, a drizzle of oil, ½ tsp salt (per 2P) 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.
Once cooked, remove from the pan and set aside.

Meanwhile, halve, peel and chop the onion into small pieces.
Return the pan to medium-high heat with a drizzle of oil.
Fry the onion until softened, 3-4 mins. Season with salt and pepper.
Blend the cashews and creme fraiche.
Add the remaining North Indian spice to the pan and cook for 1 min. Add tofu, cashew cream, passata, ½ tsp sugar (per 2P) and a knob of butter. Cook for 5-7 mins.

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

Taste the curry and season with salt, pepper and sugar. Loosen with a splash of water if you feel it's too thick.
Roughly chop the coriander (stalks and all).
Fluff up the pilau rice with a fork and serve alongside the creamy curry.
Finish with a sprinkling of coriander.