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Ginger Tofu and Caramelised Onion Curry

Ginger Tofu and Caramelised Onion Curry

with turmeric rice
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
681 kcal
Protein
: 
23.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Soya
Serving amount

150 grams

Rice

1 sachet(s)

Ground Turmeric

1 unit(s)

Onion

1 unit(s)

Chilli

1 unit(s)

Ginger

1 sachet(s)

Rogan Josh Curry Paste

2 sachet(s)

North Indian Style Spice Mix

120 grams

Baby Spinach

65 grams

Creme Fraiche

(Contains: Milk)

1 pack(s)

Passata

180 grams

Tofu

(Contains: Soya)

Not included in your delivery

1 tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2850 kJ
Energy (kcal)681 kcal
Fat20.2 g
of which saturates7.6 g
Carbohydrate96 g
of which sugars18.7 g
Dietary Fiber7.4 g
Protein23.5 g
Salt1.7 g
Potassium160.4 mg
Calcium207.9 mg
Iron0.4 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.

Cooking steps

Cook the Golden Rice
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 turmeric and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Caramelise the Onion
2
  • Meanwhile, halve, peel and thinly slice the onion.
  • Halve deseed and finely chop the chilli lengthways.
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the onion, half the North Indian spice mix and season with salt and pepper.
  • Fry, stirring occasionally, until golden, 8-10 mins. Add 1 tsp sugar (per 2P) and cook until caramelised, 1-2 mins more.
Cook the Tofu
3
  • While the onion cooks, chop the tofu into 2cm cubes.
  • Place another pan over medium-high heat with a drizzle of oil.
  • Once hot, add the tofu and the remaining North Indian spice mix and season with salt and pepper.
  • Fry until golden all over, 5-8 mins. Turn regularly to brown it evenly. Add the ginger and cook for 1 min more.
  • Once the tofu is golden, transfer to a plate lined with kitchen paper.
Add the Flavour
4
  • Add the rogan josh paste, passata, creme fraiche and half the chilli (use less if you don't like spice) to the caramelised onion.
  • Cook for 4-5 mins. 
Add the Spinach
5
  • Add the spinach to the pan a handful at a time.
  • Cook until wilted and piping hot, 1-2 mins. Season the curry to taste with salt and pepper.

TIP: Add a splash of water to loosen the curry if necessary.

Dish Up
6
  • Divide the caramelised onion curry between bowls alongside the turmeric rice. 
  • Top the curry with the ginger tofu.
  • Sprinkle over as much of the remaining chilli as you like.
Meal right image

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