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Masala Spiced Tofu Curry

Masala Spiced Tofu Curry

Masala Spiced Tofu Curry

with rice

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A recipe conveniently customised just to your liking.

Tags:

Quick

•Spicy

•Family Friendly

•Veggie

Allergens:

Soya

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 sachet(s)

Tandoori Masala Mix

1 unit(s)

Onion

150 grams

Rice

180 grams

Tofu

(Contains: Soya)

1 sachet(s)

Honey

1 pack(s)

Coconut Milk

120 grams

Baby Spinach

1 sachet(s)

Rogan Josh Curry Paste

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2849 kJ

Energy (kcal)681 kcal

Fat27.7 g

of which saturates16.1 g

Carbohydrate83.3 g

of which sugars10.4 g

Dietary Fiber6.9 g

Protein23.6 g

Salt1.3 g

Potassium96.3 mg

Calcium205.5 mg

Iron0.3 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

•Pan with Lid

•Pot with Lid

Cooking steps

Cook the 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 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).

Soften the Veg

2

Halve, peel and chop the onion into small pieces. Shake the coconut milk to dissolve any lumps.
Place a large pan over medium-high heat with a drizzle of oil.
Fry the onion and tandoori masala mix until softened, stirring occasionally, 4-5 mins. Season with salt and pepper.
Add the coconut milk, rogan josh paste, 50ml water (per 2P) and spinach to the pan.
Cover and simmer, allowing the spinach to wilt, 2-3 mins.

Simmer the Tofu

3

Meanwhile, chop the tofu into 2cm cubes.
Add the tofu to the curry, cover and simmer until cooked, 6-8 mins.
Once cooked, stir the honey carefully through the curry.
Add a spash of water to loosen if required. Season to taste with salt and pepper.

Finish and Serve

4

Fluff up the rice with a fork and divide between plates.
Spoon generous helpings of tofu curry over the top.

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