Golden Coconut Tofu Curry
with Fluffy Basmati Rice and Garlic Flatbreads- Soy
- Milk
- Wheat
- Wheat
- May contain traces of allergens
- Mustard
- Peanuts
- Milk
- Soy
- Sulphites
- Sesame
- Tree nuts
- Triticale
- Gluten
- Fish
- Crustaceans
- Egg
In need of something bright as the seasons change? This golden curry is sunshine in a bowl. It's full of veggies and turmeric-seasoned tofu, and the spiced coconut broth is next level. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Coconut milk (coconut extract, water) • 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, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Sweet bell pepper • Basmati rice • Red onion • Spinach • 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) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
1 unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
113 g
Baby Spinach
4 g
Cumin-Turmeric Spice Blend
(May contain traces of: Wheat, Mustard, Peanuts, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Sulphites)
¾ cup
Basmati Rice
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Gluten)
2 tbsp
Curry Paste
(May contain traces of: Wheat, Mustard, Milk, Soy, Sulphites, Sesame, Tree nuts, Gluten, Fish, Crustaceans, Egg)
1 unit(s)
Coconut Milk
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Mustard, Peanuts, Milk, Soy, Sulphites, Sesame, Tree nuts)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
Wash and dry all produce. - Peel, then cut onion into 1/2-inch pieces.
- Using a strainer, rinse rice until water runs clear.
- Heat a medium pot over medium-high. When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add rice and half the onions. Cook for 1 min, stirring often, until fragrant. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, cover and reduce heat to low. Cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Roughly chop spinach.
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces.
- To a foil-lined baking sheet, add the tofu, Cumin-Turmeric Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Broil in the middle of the oven for 9-11 min, stirring halfway through, until golden.
- Meanwhile, to a large pot over medium heat, add half the garlic spread and 1 tbsp (2 tbsp) oil. Swirl the pan to melt, then add remaining onions. Cook for 2-3 min, stirring occasionally, until softened.
- Add peppers. Cook for 2-3 min, stirring occasionally, until peppers soften slightly. Season with salt and pepper.
- Add curry paste and Cream Sauce Spice Blend. Cook 30 sec, stirring often, until fragrant.
- Reduce heat to medium-low. To the pot, add coconut milk. Stir to combine. Cook 2-3 min, until slightly thickened.
- Add spinach and tofu. Cook for 1 min, stirring occasionally, until spinach is wilted. Season with salt and pepper.
- On an unlined baking sheet, arrange flatbreads. Top with remaining garlic spread.
- Broil for 1 min, until toasted.
- Cut flatbreads into pieces.
- Fluff rice with a fork, then divide between bowls.
- Top with golden tofu curry.
- Sprinkle crispy shallots over top.
