Indonesian Style Baby Corn Curry with Tofu
with rice and crunchy peanuts
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Vegan
•Quick
•Spicy
•Veggie
Allergens:
Peanut
•Soya
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
150 grams
Baby Corn
1 pack(s)
Coconut Milk
150 grams
Jasmine Rice
20 grams
Peanuts
(Contains: Peanut)
120 grams
Peas
1 unit(s)
Carrot
1 unit(s)
Scallion
1 unit(s)
Lime
1 sachet(s)
Massaman Curry Paste
1 sachet(s)
Dried Chilli Flakes
180 grams
Tofu
(Contains: Soya)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3378 kJ
Energy (kcal)807 kcal
Fat38.1 g
of which saturates17.8 g
Carbohydrate92.5 g
of which sugars16.4 g
Dietary Fiber6.1 g
Protein32.6 g
Cholesterol0.3 mg
Salt2.2 g
Potassium370 mg
Calcium210.6 mg
Iron0.7 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pan with Lid
•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, cover with the lid and cook for 12 mins.
- Once cooked, remove the pot from the heat.
- Set aside for 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Trim the carrot and halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Chop the tofu into 2cm cubes.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the tofu and carrot until golden, 5-6 mins.
- Meanwhile, halve the baby corn lengthways. Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Trim and thinly slice the scallion. Quarter the lime.
3
- Reduce the heat of the pan to medium-high.
- Add the lemongrass paste, dried chilli flakes (use less if you don't like the heat) and baby corn and fry until fragrant, 2-3 mins.
- Add the coconut milk, massaman paste and 50ml water (per 2P).
- Cover and simmer for 4-6 mins. When there's 1 min of cooking time left, add the peas and allow to warm through.
- Season to taste with salt, pepper and lime juice. Add a splash of water if you feel it's too thick.
4
- Divide the fragrant rice and curry between plates.
- Scatter sliced scallion and peanuts over the top.
- Serve any remaining lime wedges alongside.
