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
•Mustard
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
280 g
Tofu
(Contains Soya)
150 g
Rice
1 pack
Chopped Tomato with Onion & Garlic
1 sachet
Rogan Josh Curry Paste
(Contains Mustard)
250 g
Mushrooms
2 piece
Garlic
5 g
Chives
1 sachet
North Indian Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
Butter (Optional)
to taste
Oil
Nutrition Values
Energy (kcal)569 kcal
Energy (kJ)2381 kJ
Fat13 g
of which saturates2 g
Carbohydrate82.7 g
of which sugars14.3 g
Dietary Fiber2.7 g
Protein31 g
Cholesterol0 mg
Salt3.28 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.
Utensils
•Grater
•Pan with Lid
Instructions
1
- Peel and grate the garlic (or use a garlic press).
- Place a pot over medium-high heat with a knob of (optional) butter and a drizzle of oil.
- When hot, fry the garlic for 1 min.
- Add the rice and 300ml cold 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. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, drain the tofu and chop into 1cm cubes. Pat dry with kitchen paper.
- Quarter the mushrooms, halving any larger quarters so all are evenly sized.
3
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry the tofu until slightly crispy, 7-10 mins.
- Shift frequently to ensure it doesn't burn. Season with salt and pepper.
- Transfer to a bowl, pop your pan back on medium-high heat and add a drizzle of oil.
4
- Once hot, fry the mushrooms for 7-10 mins. Shift frequently to ensure they don't burn.
- Season with salt and pepper.
5
- Add the North Indian spice mix and rogan josh paste to the pan. Fry for 1-2 mins.
- Pour in 50ml water, ½ tsp sugar (double both for 4p) and the chopped tomato.
- Cover and simmer until the mushrooms are tender, 8-10 mins.
- Add the tofu and cook to warm through, 1-2 mins.
- Season to taste with salt, pepper and sugar.
TIP: Add a splash of water if you feel the sauce needs loosening.
6
- 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.