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Tofu and Mango Chutney Curry

Tofu and Mango Chutney Curry

with fluffy naan

0.0(0)

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Calories

:

676 kcal

Protein

:

30.6g protein

Difficulty

:

Easy

Veggie

Super Quick

Family Friendly

Allergens:

Milk
Soya
Cereals containing gluten
Wheat

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

65 grams

Creme Fraiche

(Contains: Milk)

2 sachet(s)

Tandoori Masala Mix

180 grams

Tofu

(Contains: Soya)

1 sachet(s)

Vegetable Stock

2 unit(s)

Garlic

150 grams

Green Beans

2 unit(s)

Naan

(Contains: Cereals containing gluten, Milk, Wheat)

1 tin(s)

Tomato Paste

1 sachet(s)

Mango Chutney

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Nutrition Values

Energy (kJ)2827 kJ

Energy (kcal)676 kcal

Fat21.4 g

of which saturates7.6 g

Carbohydrate87.4 g

of which sugars22.5 g

Dietary Fiber9.8 g

Protein30.6 g

Salt3.8 g

Potassium214.5 mg

Calcium241.5 mg

Iron0.8 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

•Pan with Lid

Cooking steps

Fry the Tofu

1

Preheat your oven to 200°C/180°C fan/gas mark 6.
Chop the tofu into 2cm cubes.
Place a pan (preferably non stick) over medium-high heat with a drizzle of oil. Once hot, add the tofu to the pan.
Sprinkle over half the tandoori masala mix and season with salt and pepper. Fry until golden all over, 5-8 mins.
Shift regularly to brown evenly. Once golden, transfer to a plate lined with kitchen paper.

Cook the Green Beans

2

Meanwhile, trim the green beans. Peel and grate the garlic.
Return the pan to medium-high heat with another drizzle of oil.
Once hot, fry the green beans until starting to char, 2-3 mins.
Add the garlic, tomato paste and remaining tandoori masala mix. Stir and cook until fragrant, 1 min.
Pop in 100ml water (per 2P), creme fraiche and stock. Cover and cook, 2-3 mins.

Finishing Touches

3

Once thickened, remove from the heat, then stir in the cooked tofu, creme fraiche and mango chutney.
Add a splash of water if it's a little too thick.Taste and add salt and pepper as needed.
While the curry cooks, place naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Finish and Serve

4

Divide the mango chutney curry between plates.
Serve the naans alongside.

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