Tofu & Mushroom Curry
with garlic rice- Soya
Ingredients
280 grams
Tofu
(Contains: Soya)
150 grams
Rice
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Rogan Josh Curry Paste
250 grams
Mushrooms
2 unit(s)
Garlic
5 grams
Chives
1 sachet(s)
North Indian Style Spice Mix
Not included in your delivery
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Utensils
Cooking steps
Peel and grate the garlic (or use a garlic press). Pop a medium pot (with a tight-fitting lid) on medium-high heat with a knob of butter. When hot, add the garlic and fry for 1 min. Stir in the rice with 300ml salted water (double for 4p) for the rice and bring to the boil. Lower the heat to medium and cover with the lid. Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. Quarter the mushrooms and halve any larger quarters. Place a pan over high heat with a drizzle of oil. Once hot, fry the tofu and mushrooms for 7-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.
Add the North Indian spice mix and roganjosh curry paste to the tofu and mushrooms. Fry for 1-2 mins. Pour in the chopped tomato, 50ml water and 1/2 tsp sugar (double both for 4p). Cover and simmer for 8-10 mins, till the mushrooms are tender. Season to taste with salt, pepper and sugar (if required).
Roughly chop the chives (use scissors if easier). Divide the tofu curry between bowls and serve the garlic rice alongside. Top with the silced chives.
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