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North Indian Tofu Curry
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North Indian Tofu Curry

North Indian Tofu Curry

with mushrooms and rice

This aromatic veggie curry is a tapestry of tastes and textures. Crispy tofu, charred mushrooms, zippy chives and fragrant garlic are only a few of the elements that make this dish delicious.

Tags:
Under 650 calories
Veggie
Spicy
Allergens:
Soya
Mustard
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

1 sachet(s)

Rogan Josh Curry Paste

(Contains Mustard)

250 grams

Mushrooms

2 unit(s)

Garlic

5 grams

Chives

2 sachet(s)

North Indian Style Spice Mix

1 sachet(s)

Honey

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

to taste

Oil

to taste

Butter

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Nutrition Values

Energy (kJ)2466 kJ
Energy (kcal)589 kcal
Fat13.2 g
of which saturates2.1 g
Carbohydrate86.7 g
of which sugars17.6 g
Dietary Fiber2.7 g
Protein31.2 g
Cholesterol0 mg
Salt3.29 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 with Lid

Instructions

Make the Rice
1
  • Pour 300ml cold salted water (double for 4p) 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, 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).
Crisp the Tofu
2
  • Drain the tofu and chop into 1cm cubes. Pat dry with kitchen paper.
  • Toss the tofu with a drizzle of oil,  half the North Indian spice and ½ tsp salt (double for 4p). 
  • Place a separate pot 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. Transfer to a bowl and cover to keep warm.
  • Remove the pot from the heat and reserve to use later.
Fry the Veg
3
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Roughly chop the mushrooms.
  • Roughly chop the chives (use scissors if you prefer). 
  • Return the pot to a high heat with a drizzle of oil.
  • Once hot, fry the mushrooms until softened, 3-4 mins. Shift frequently to ensure they don't burn. Season with salt and pepper.
Simmer the Curry
4
  • Reduce the heat to medium-high and add the garlic and remaining North Indian spice.
  • Fry until fragrant, 30 secs. 
  • Pop in the chopped tomatoes, ½ tsp sugar and 50ml water (double both for 4p).
  • Cover and simmer for 4-5 mins.
Finishing Touches
5
  • Once the curry has simmered, remove the pot from the heat.
  • Stir through the tofu, rogan josh paste, honey and a knob of butter.
  • Season to taste with salt, pepper and sugar.

TIP: Add a splash of water if you feel the sauce needs loosening.

Garnish and Serve
6
  • Divide the tofu curry between bowls.
  • Fluff up the rice with a fork and serve alongside.
  • Finish with a sprinkling of chopped chives.
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