Korma Style Mushroom Curry with Tofu
with roast aubergine and fluffy rice
A recipe conveniently customised just to your liking.
Tags:
Veggie
•Vegan
Allergens:
Cashew nuts
•Nuts
•Mustard
•Peanut
•Soya
The quantities provided above are averages only.
Total40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
150 grams
Mushrooms
5 grams
Coriander
1 unit(s)
Garlic
½ unit(s)
Lime
1 unit(s)
Aubergine
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)
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
1 pack(s)
Coconut Milk
1 sachet(s)
Vegetable Stock
1 sachet(s)
Peanut Butter
(Contains: Peanut)
180 grams
Tofu
(Contains: Soya)
1 sachet(s)
Tandoori Masala Mix
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3689 kJ
Energy (kcal)882 kcal
Fat44.8 g
of which saturates18.6 g
Carbohydrate90 g
of which sugars11.5 g
Dietary Fiber7.2 g
Protein31.7 g
Salt4.7 g
Potassium375.2 mg
Calcium207.5 mg
Iron1.3 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
•Zester
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Roughly chop the mushrooms. Roughly chop the coriander (stalks and all).
- Peel and grate the garlic (or use a garlic press).
- Zest then juice half a lime (per 2P).
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
2
- Trim the aubergine then halve lengthways. Chop into 2cm pieces.
- Pop the aubergine onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Toss to coat, then spread out in a single layer.
- Roast on the top shelf of the oven until golden and tender, 20-25 mins.
TIP: Use two baking trays if necessary!
3
- Meanwhile, 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.
- Leave to cook for 10 mins, then remove from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
4
- Meanwhile, place a separate pot over medium heat (without oil).
- Chop the tofu into 2cm cubes, and fry in the hot pot for 6-8 mins. Remove once cood.
- On the same pan, add the cashews and dry-fry until lightly toasted, stirring regularly, 1-2 mins.
- Once toasted, transfer to a bowl and set aside.
- Return the pot to medium heat with a drizzle of oil.
5
- Add the mushrooms to the pot, season with salt and pepper and fry until golden brown, 3-4 mins.
- Stir in the garlic, tandoori spice mix and korma paste and cook until fragrant, 1 min.
- Add coconut milk, stock, peanut butter and 150ml water (per 2P). Stir to combine and bring to the boil.
- Once boiling, lower heat to medium-low and simmer until sauce has reduced by half, 6-8 mins.
- Stir the roasted aubergine and tofu into the curry. Remove the pot from the heat.
6
- Stir in the lime juice and half the coriander then season to taste with salt and pepper. Loosen with a splash of water if necessary.
- Fluff up the rice with the fork, stir through the lime zest and divide between bowls.
- Top with the creamy mushroom curry.
- Finish with a sprinkling of cashews and the remaining coriander.
