Korma-Style Tofu Curry

Name: Korma-Style Tofu Curry with Rice and Garlic Flatbreads
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Tofu; ½ cup Tikka Sauce; 28 g Cashews, chopped; ¾ cup Basmati Rice; 2 unit(s) Flatbread; 2 tbsp Curry Paste; 1 unit(s) Yellow Onion; 56 mL Cream; 3 unit(s) Garlic, cloves; 7 g Cilantro; 0.38 tsp Salt*; 2 tbsp Oil*; 0.13 tsp Pepper*; 3 tbsp Unsalted Butter*

with Rice and Garlic Flatbreads

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Aromatics and spices come together perfectly in this velvety, cashew-based tofu curry. Add a fluffy bed of rice and garlicky flatbreads and your stomach is going to be smiling!

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Basmati rice • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Cashews (cashews, soybean and/or canola oil) (cashew) • Garlic • Cilantro.

Tags:

Spicy

•Veggie

•Discovery

Allergens:

Soy

•Milk

•Cashews

•Wheat

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains: Soy May contain traces of: Wheat)

½ cup

Tikka Sauce

(Contains: Milk May contain traces of: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)

28 g

Cashews, chopped

(Contains: Cashews May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)

¾ cup

Basmati Rice

2 unit(s)

Flatbread

(Contains: Soy, Milk, Wheat May contain traces of: Gluten, Mustard)

2 tbsp

Curry Paste

(May contain traces of: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

1 unit(s)

Yellow Onion

56 mL

Cream

(Contains: Milk)

3 unit(s)

Garlic, cloves

7 g

Cilantro

Not included in your delivery

0.38 tsp

Salt*

2 tbsp

Oil*

0.13 tsp

Pepper*

3 tbsp

Unsalted Butter*

(Contains: Milk)

Nutrition Values

Calories1280 kcal

Fat65 g

Saturated Fat23 g

Carbohydrate132 g

Sugar13 g

Dietary Fiber7 g

Protein37 g

Cholesterol85 mg

Sodium1440 mg

Trans Fat1 g

Potassium800 mg

Calcium750 mg

Iron10 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.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Silicone Brush

•Baking Sheet

•Small Bowl

Cooking Steps

PDF

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

Meanwhile, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
Transfer to a plate.

Roughly chop cilantro.
Finely chop cashews.
Peel, then mince or grate garlic.
Peel, then cut onion into 1/4-inch pieces.
Reheat the same pan over medium.
When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, cashews, curry paste and half the garlic.
Season with salt and pepper. Cook for 3-4 min, stirring often, until onions soften slightly.

Add tikka sauce, tofu, 2 tbsp (4 tbsp) butter and 1/2 cup (1 cup) water. Stir to combine.
Cover and cook for 8-10 min, stirring occasionally, until sauce thickens slightly.

Meanwhile, to a small bowl, add remaining garlic and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine.
Brush garlic oil over flatbreads, then transfer to an unlined baking sheet.
Bake flatbreads in the middle of the oven for 4-5 min, flipping halfway through, until slightly toasted.

Remove curry from heat, then stir in cream.
Fluff rice with a fork. Divide between plates, then spoon curry over top.
Sprinkle with cilantro.
Serve garlic flatbreads alongside.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.