Tofu and Aubergine Rogan Josh Curry
with coriander garnishCalories
:
833 kcalProtein
:
26.7g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Soya
- Peanut
- Almonds
- Brazil nuts
- Nuts
- Pecan Nuts
- Walnuts
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
180 grams
Tofu
(Contains: Soya)
1 unit(s)
Ginger
2 unit(s)
Garlic
150 grams
Rice
1 unit(s)
Aubergine
20 grams
Peanuts
(Contains: Peanut May be present: Almonds, Brazil nuts, Nuts, Pecan Nuts, Walnuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts)
2 sachet(s)
North Indian Style Spice Mix
5 grams
Coriander
1 unit(s)
Shallot
1 pack(s)
Coconut Milk
200 grams
Diced Sweet Potato
1 sachet(s)
Rogan Josh Curry Paste
Not included in your delivery
½ tsp
Sugar
½ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3486 kJ
Energy (kcal)833 kcal
Fat33 g
of which saturates17 g
Carbohydrate105.2 g
of which sugars15.6 g
Dietary Fiber9.6 g
Protein26.7 g
Cholesterol0.3 mg
Salt4.3 g
Potassium330.1 mg
Calcium224.3 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 your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9. 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
- Trim the aubergine, then cut into 2cm pieces. Pop onto a lined baking tray along with the sweet potato.
- Toss with ½ tsp salt (per 2P), half the North Indian spice mix and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.
- Meanwhile, halve, peel and chop the shallot into small pieces.
3
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel. Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium-high heat with a drizzle of oil.
- Chop the tofu into 2cm cubes.
- Add the shallot and tofu to the pan and fry until softened stirring occasionally, 4-5 mins.
- Then, add the ginger, garlic, remaining North Indian spice. Fry until fragrant, 30 secs.
4
- Pop in the Rogan Josh, coconut milk, 2 tbsp water (per 2P) and ½ tsp sugar (per 2P).
5
- While the curry simmers, roughly chop the coriander (stalks and all).
- After the aubergine and sweet potato are roasted, stir into the simmering sauce.
- Taste the curry and season with salt, pepper and sugar, if required.
6
- Fluff up the rice with a fork and divide between plates.
- Top with the aubergine tofu curry.
- Finish with a sprinkling of peanuts and coriander.
