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Tofu & Mushroom Curry

with garlic rice

0.0(0)

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Calories

:

609 kcal

Protein

:

30.6g protein

Total

:

30 minutes

Difficulty

:

Easy

Calorie Smart

Veggie

Allergens:

Soya

Ingredients

Serving amount

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

Energy (kJ)2547 kJ

Energy (kcal)609 kcal

Fat14 g

of which saturates2 g

Carbohydrate89.8 g

of which sugars14.7 g

Dietary Fiber6.3 g

Protein30.6 g

Salt2.6 g

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

•Lid

Cooking steps

1

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).

2

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.

3

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).

4

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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