North Indian Spiced Double Tofu Loaded Naan
with chutney and vibrant side salad
A soft and warm naan is topped with a spicy and slightly sweet curry made up of tender bell peppers and crispy tofu. The dish is rounded out with a vibrant salad.
Tags:
Quick
•Spicy
•Veggie
Allergens:
Sulphites
•Egg
•Mustard
•Wheat
•Milk
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
360 grams
Tofu
1 sachet(s)
Rogan Josh Curry Paste
1 sachet(s)
Cranberry Chutney
120 grams
Salad Leaves
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
North Indian Style Spice Mix
1 unit(s)
Bell Pepper
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
2 unit(s)
Naan
(Contains: Wheat, Milk)
110 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar
¾ tsp
Salt
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3794 kJ
Energy (kcal)907 kcal
Fat43.3 g
of which saturates12.4 g
Carbohydrate84 g
of which sugars16.2 g
Dietary Fiber10.3 g
Protein42.4 g
Cholesterol0 mg
Salt4.64 g
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
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Toss with a drizzle of oil, North Indian spice, ½ tsp salt (per 2P) and a pinch of pepper.
- Place a pan over high heat with a good glug of oil.
- Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn.
2
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Add the bell pepper to the tofu and fry for 2-3 mins. Reduce the heat to medium-high.
- Add the creme fraiche and mix well.
- Cover and simmer for 4-6 mins.
3
- Once simmered, remove the pan from the heat.
- Stir in the rogan josh paste and cranberry chutney.
- Season to taste with salt, pepper and sugar.
- Place the naans on a lined baking tray and divide the tofu curry between them.
- Bake on the top shelf of the oven until golden and toasted, 4-5 mins.
4
- While the naans bake, trim the salad leaves, halve lengthways and thinly slice widthways.
- In a bowl for the salad, make the dressing by mixing apple cider vinegar, 1 tbsp oil (per 2P), ½ tsp sugar (per 2P), ¼ tsp salt (per 2P) and a pinch of pepper.
5
- Just before serving, toss the salad leaves through the dressing.
- Season to taste with salt and pepper.
- Once the naan is baked, drizzle the mayo over the top.
6
- Share the loaded naans between plates.
- Serve the salad alongside.
