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Roasted Cauliflower in Thai Green Curry Sauce with Tofu

Roasted Cauliflower in Thai Green Curry Sauce with Tofu

over rice with spinach and lemongrass
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
684 kcal
Protein
: 
26.4g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
Serving amount

60 grams

Baby Spinach

1 sachet(s)

Green Thai Style Paste

180 grams

Tofu

(Contains: Soya)

1 sachet(s)

Vegetable Stock

1 unit(s)

Garlic

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

1 pack(s)

Coconut Milk

250 grams

Pre-cooked Brown Rice

1 unit(s)

Lime

1 unit(s)

Onion

300 grams

Cauliflower

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2862 kJ
Energy (kcal)684 kcal
Fat36.3 g
of which saturates17.2 g
Carbohydrate65.9 g
of which sugars10.9 g
Dietary Fiber6.7 g
Protein26.4 g
Salt3 g
Potassium237.8 mg
Calcium217.2 mg
Iron0.4 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.

Cooking steps

Roast the Cauliflower
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Cut the cauliflower into florets (like small trees). Halve any large florets.
  • Pop the cauliflower onto a lined baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer.
  • When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
Get Prepped
2
  • Peel and grate the garlic (or use a garlic press). 
  • Halve, peel and chop the onion into small pieces.
  • Zest and cut the lime into wedges.
  • Chop the tofu into 2cm cubes.
Start Cooking
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the tofu, onion and garlic and cook for 6-8 mins.
  • Add the lemongrass paste, coconut milk, stock and the Thai green paste.
  • Bring to the boil and allow to simmer for 5 mins. Stir in the spinach then simmer for 2 mins more.
  • Meanwhile, place a pot over medium-high heat. Once hot, add the rice and a good splash of water. Cover and allow to warm through completely, 3-5  mins.

TIP: To microwave, open the top of the packet and cook in the microwave until warmed through, 2-3 mins.

Finish and Serve
4
  • Divide and serve the rice and roasted cauliflower between plates.
  • Top with the tofu curry.
  • Serve with the lime wedges alongside for squeezing over.
Meal right image

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