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Indian-Style Tofu Curry
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Indian-Style Tofu Curry

Indian-Style Tofu Curry

with Sweet Potatoes and Basmati Rice

Turkey curry is quick, simple and packed with bold, Indian-inspired flavours! This creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight!

Tags:
Veggie
Quick
Allergens:
Soy
Sulphites
Wheat
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

¾ cup

Basmati Rice

1 tbsp

Ginger-Garlic Puree

2 unit(s)

Tomato

1 unit(s)

Sweet Potato

56 g

Onion, chopped

1 tbsp

Indian Spice Blend

1 unit(s)

Coconut Milk

2 unit(s)

Green Onion

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp

Red Curry Paste

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories940 kcal
Fat50 g
Saturated Fat25 g
Carbohydrate98 g
Sugar12 g
Dietary Fiber10 g
Protein27 g
Cholesterol15 mg
Sodium1100 mg
Trans Fat0.4 g
Potassium800 mg
Calcium300 mg
Iron7.5 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.

Utensils

Baking Sheet
Medium Pot
Parchment Paper
Measuring Cups
Measuring Spoons
Large Non-Stick Pan

Instructions

Prep and roast sweet potatoes
1

Before starting, preheat the oven to 425°F.Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min. Meanwhile, 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.

Prep and cook rice
2

Cut tomato into 1/2-inch pieces. Thinly slice green onions.Add rice to the boiling water. 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.

Cook tofu
3

Meanwhile, heat a large non-stick pan over high heat. While the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces. When hot, add 1 tbsp (2 tbsp) oil, then tofu and onions. Cook, stirring occasionally, until tofu is crispy, 6-7 min.Season with salt and pepper.

Cook veggies
4

Reduce heat to medium, then add tomatoes to the pan with chicken. Cook, stirring occasionally, until tender, 3-4 min. Add red curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.

Cook curry
5

Add coconut milk, soy sauce and 1/4 cup water (use same for 4 ppl) to the pan. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring often, until curry thickens slightly, 4-5 min.

Finish and serve
6

Add roasted sweet potatoes to curry. Cook, stirring often, until combined, 1-2 min. Season with pepper, to taste. Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter. Divide rice between plates. Top with curry.Sprinkle remaining green onions over top.