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Spinach and Tofu Curry

with fresh chilli and cooling coconut milk
0.0(0)
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Calories
: 
684 kcal
Protein
: 
27.4g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Celery
  • Soya
Serving amount

120 grams

Baby Spinach

1 sachet(s)

Garam Masala

1 pack(s)

Coconut Milk

150 grams

Rice

1 unit(s)

Chilli

1 sachet(s)

Vegetable Stock

(Contains: Celery)

1 unit(s)

Onion

2 unit(s)

Garlic

5 grams

Coriander

280 grams

Tofu

(Contains: Soya)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

Energy (kJ)2863 kJ
Energy (kcal)684 kcal
Fat27.8 g
of which saturates16.2 g
Carbohydrate82 g
of which sugars6.9 g
Dietary Fiber2.4 g
Protein27.4 g
Salt2.4 g
Potassium129.3 mg
Calcium17.7 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.
•Immersion blender
•Grater
•Pot
•Lid

Cooking steps

Make the Rice
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium and cover with the lid.
  • Leave to 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.
  • Halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Thinly slice the chilli widthways at an angle.
  • Roughly chop the coriander (stalks and all).
Fry the Tofu
3
  • Place a medium pot over high heat with a drizzle of oil.
  • Once hot, fry the tofu until slightly crispy, 7-10 mins.
  • Turn frequently to ensure it doesn't burn. Season with salt and pepper.
  • Once cooked, remove from the pot and set aside.
4
  • Return the pot to medium-high heat with another drizzle of oil. 
  • When hot, fry the onion until softened, stirring occasionally, 4-5 mins. Season well with salt and pepper. 
  • Add the garlic, spinach, garam masala and stock powder.
  • Fry for 2-3 mins until the spinach is wilted, stirring regularly.
  • Add the coconut milk and 75ml water (double for 4p). Leave to simmer for 2-3 mins.
5
  • Using a blender or food processor, puree the sauce until smooth.
  • Return the blended sauce to the pot over medium-high heat and add the tofu and half the coriander. 
  • Simmer until everything is warmed through, 2-3 mins. 
  • Season to taste with salt and pepper. Add a splash of water to loosen the sauce if required.
6
  • Fluff up the rice with a fork and divide between bowls.
  • Top with the silky spinach curry.
  • Garnish with the sliced chilli (use less if you don't like spice).
  • Finish with a sprinkling of the remaining coriander.
Meal right image

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