Butter Tofu Curry
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Butter Tofu Curry

Butter Tofu Curry

with Basmati Rice and Garlic Flatbreads

The iconic curry that has taken the world by storm, Butter Chicken Curry, is a classic for a reason, and this recipe proves it! Jam-packed with delicious spices and savoury tofu, and served with some steamy basmati rice and garlic naan to catch all that delicious sauce. Clean up is going to be a breeze tonight!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

1 unit


(Contains Soy)

1 tbsp

Indian Spice Blend

½ cup

Tikka Sauce

(Contains Milk)

1 unit

Yellow Onion

1 tbsp

Garlic Puree

2 unit


¾ cup

Basmati Rice

2 unit


(Contains Wheat)

56 mL


(Contains Milk)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories1230 kcal
Fat60 g
Saturated Fat22 g
Carbohydrate139 g
Sugar15 g
Dietary Fiber9 g
Protein34 g
Cholesterol85 mg
Sodium1610 mg
Trans Fat1 g
Potassium1000 mg
Calcium450 mg
Iron10.5 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Baking Sheet
Silicone Brush


Cook rice

Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


While rice cooks, peel, then cut onion into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces.

Sear tofu

Pat tofu dry with paper towels, then cut into 1-inch cubes. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch!)

Cook curry

Add tomatoes, onions, half the garlic puree and Indian Spice Mix to the pan with tofu. Cook, stirring often, until veggies soften slightly, 2-3 min. Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Season with salt and pepper, then stir to combine. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly.

Bake garlic flatbreads

While curry cooks, add flatbreads to an unlined baking sheet. Brush with 1 tbsp (2 tbsp) oil and remaining garlic puree. Season with salt. Bake in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on flatbreads so they don't burn!)

Finish and serve

When curry is done, remove the pan from heat. Add 3 tbsp (6 tbsp) butter. Stir until melted, 1 min.Fluff rice with a fork. Divide rice between bowls. Top with curry. Tear garlic flatbreads and serve alongside.