Korma Style Tofu Curry
with broccoli and rice
A recipe conveniently customised just to your liking.
Tags:
Quick
Allergens:
Mustard
•Barley
•Cereals containing gluten
•Wheat
•Soya
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
150 grams
Rice
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
1 unit(s)
Onion
180 grams
Tofu
(Contains: Soya)
1 unit(s)
Broccoli
2 sachet(s)
North Indian Style Spice Mix
1 pack(s)
Coconut Milk
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3022 kJ
Energy (kcal)722 kcal
Fat29.8 g
of which saturates16.4 g
Carbohydrate89.2 g
of which sugars10.1 g
Dietary Fiber7.5 g
Protein27.9 g
Salt1.4 g
Potassium380 mg
Calcium253 mg
Iron1 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
•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 and cover with the lid.
- Cook for 10 mins then remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Trim the tip of the broccoli. Cut head into florets and stem into 2cm pieces.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- Chop the tofu into 2cm cubes. Toss with salt, pepper and a drizzle of oil.
- Place a large pan over medium heat with a drizzle of oil.
- Once the pan is hot, add the tofu and fry until browned on all sides, shifting occasionally, 6-8 mins.
- Season with salt and pepper.
4
- Once the tofu has browned, add the onion and cook, stirring occasionally, until softened, 3-4 mins.
- When the onion has softened, add the North Indian spice mix, korma paste, stock and 150ml water (per 2P).
- Give everything a good stir to combine.
5
- Stir the broccoli into the sauce.
- Bring to the boil, cover the pan with a lid or some foil and simmer until broccoli is tender, stirring occasionally, 5-7 mins.
- Add the coconut milk and stir until completely warmed through.
- Season to taste with salt, pepper and sugar.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
6
- Divide the fluffy rice between plates.
- Top with the tofu korma curry.
