Sweet and Spicy Tofu Curry
with coriander and green beans
A recipe conveniently customised just to your liking.
Tags:
Eat Me First
•Quick
•Family Friendly
•Veggie
Allergens:
Mustard
•Milk
•Soya
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 sachet(s)
Curry Powder
(Contains: Mustard)
1 unit(s)
Shallot
150 grams
Green Beans
2 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains: Milk)
150 grams
Rice
5 grams
Coriander
1 sachet(s)
Vegetable Stock
1 sachet(s)
Mango Chutney
180 grams
Tofu
(Contains: Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2786 kJ
Energy (kcal)666 kcal
Fat23.6 g
of which saturates10.3 g
Carbohydrate90.6 g
of which sugars15.5 g
Dietary Fiber5 g
Protein24 g
Salt1.3 g
Potassium214.5 mg
Calcium259.5 mg
Iron1.2 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.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) 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.
- 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, halve, peel and thinly slice the shallot.
- Trim the green beans then chop into thirds.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the coriander (stalks and all).
3
- Chop the tofu into 2cm cubes.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the tofu. Season with salt and pepper and cook for 6-8 mins.
- Once cooked, add the shallot and cook until softened, stirring frequently, 3-4 mins.
4
- Add the garlic and curry powder and stir to coat the tofu. Cook for 1 min.
- Pour in 100ml water (per 2P) along with the stock.
- Add the green beans, bring to the boil, then reduce the heat to medium.
- Cover the pan with a lid or some foil.
- Simmer until the green beans are tender, 5-7 mins.
5
- Once the green beans are tender, remove the lid from the pan and stir in the creme fraiche and chutney.
- Bring to the boil, then remove the pan from the heat.
- Stir through half the coriander.
- Taste and season with salt and pepper if desired.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with the tofu curry.
- Finish with a sprinkling of the remaining coriander.
