Creamy Cashew Tofu Curry with Gyoza
with coriander and fragrant pilau rice
The crispy tofu in this dish is complemented perfectly by the sweet and nutty flavour of the creamy cashew sauce. Turmeric-infused rice acts as the aromatic backdrop to an undeniably vibrant dish.
Tags:
Quick
•Blender Needed
•Veggie
Allergens:
Cashew nuts
•Nuts
•Milk
•Soya
•Cereals containing gluten
•Wheat
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, Nuts May be present: Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts, Walnuts, Almonds, Brazil nuts, Hazelnuts)
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)
Vegetable Stock
180 grams
Tofu
(Contains: Soya)
10 unit(s)
Vegetable Gyoza
(Contains: Cereals containing gluten, Soya, Wheat May be present: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)
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)4420 kJ
Energy (kcal)1056 kcal
Fat48.3 g
of which saturates19.7 g
Carbohydrate116.8 g
of which sugars14.4 g
Dietary Fiber8.2 g
Protein32.8 g
Cholesterol0 mg
Salt3.96 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
1
- Rinse the rice to remove excess starch. Place a pot over medium-high heat with 300ml water (per 2P), turmeric 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).
2
- 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.
NOTE: Adding gyoza? Before cooking the tofu, fry in the hot pan until golden, 4-6 mins. Add a splash of water, cover and cook for 2-3 mins more. Remove once cooked.
3
- 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!
4
- 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.
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