Creamy Massaman Tofu Curry
with courgette and fluffy riceCalories
:
720 kcalProtein
:
23.9g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Veggie
Allergens:
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Onion
1 unit(s)
Chilli
1 pack(s)
Coconut Milk
1 unit(s)
Lime
1 unit(s)
Courgette
1 sachet(s)
Thai Style Spice Mix
180 grams
Tofu
(Contains: Soya)
150 grams
Rice
1 sachet(s)
Massaman Curry Paste
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3011 kJ
Energy (kcal)720 kcal
Fat31.7 g
of which saturates16.5 g
Carbohydrate86.9 g
of which sugars10.1 g
Dietary Fiber5.7 g
Protein23.9 g
Salt2.2 g
Potassium645.9 mg
Calcium247 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Zester
•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.
- 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, trim the courgette and chop into 1cm cubes.
- Halve, peel and thinly slice the onion.
- Halve the chilli lengthways, deseed and finely chop.
- Zest and halve the lime.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- Chop the tofu into 2cm cubes.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the tofu and onion until starting to brown, 3-4 mins.
- Once browned, add the courgette and fry for 2 mins more.
4
- Add the Thai spice mix, massaman paste and half the chilli to the pan. You can use less chilli if you don't like spice—or more if you do.
- Cook together until fragrant, 30 secs.
- Stir in the coconut milk.
- Simmer until the veg is tender, 6-8 mins.
5
- Add a squeeze of lime juice to your curry.
- Season to taste with salt, pepper and more lime juice if desired.
- Stir the lime zest through the rice, fluffing it up as you go.
TIP: Loosen the curry with a splash of water if you feel it's too thick.
6
- Divide the lime rice between bowls.
- Top with the Thai style tofu curry.
- Finish with a sprinkling of as much of the remaining chilli as you like.
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