North Indian Tofu Curry
with fragrant garlic rice
This aromatic veggie curry is a tapestry of tastes and textures. Crispy tofu, charred mushrooms, zippy chives and fragrant garlic rice are only a few of the elements that make this dish delicious.
Tags:
Under 650 calories
•Veggie
•Vegan
Allergens:
Soya
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
280 grams
Tofu
(Contains Soya)
150 grams
Rice
1 pack(s)
Chopped Tomato with Onion & Garlic
250 grams
Mushrooms
2 unit(s)
Garlic
5 grams
Chives
1 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Korma Curry Paste
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kcal)589 kcal
Energy (kJ)2463 kJ
Fat14.2 g
of which saturates2.5 g
Carbohydrate84.6 g
of which sugars16.3 g
Dietary Fiber2.7 g
Protein31.1 g
Cholesterol0 mg
Salt3.32 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
•Grater
•Pot
•Lid
Instructions
1
- Peel and grate the garlic (or use a garlic press).
- Place a medium pot over medium-high heat with a knob of butter or oil.
- When hot, fry the garlic for 1 min.
- Add the rice and 300ml salted water (double for 4p). Bring to the boil then lower heat to medium and cover.
- Cook for 10 mins, then remove the pot from the heat and leave aside for another 10 mins or until ready to serve (keep covered so the rice can continue to cook in its own steam).
2
- Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Quarter the mushrooms, halving any larger pieces.
- Place a separate pot over high heat with a drizzle of oil.
- Once hot, fry the tofu and mushrooms for 7-10 mins. Shift frequently to ensure they don't burn. Season with salt and pepper.
3
- Add the North Indian spice mix and curry paste to the tofu and mushrooms. Fry for 1-2 mins.
- Pour in the chopped tomato, 50ml water and ½ tsp sugar (double both for 4p).
- Cover and simmer until the mushrooms are tender, 8-10 mins.
- Taste and season with salt, pepper and sugar (if required).
4
- Roughly chop the chives (use scissors if you prefer).
- Divide the tofu curry between bowls and serve the garlic rice alongside.
- Finish with a sprinkling of chopped chives.
