Golden Coconut Tofu Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Golden Coconut Tofu Curry

Golden Coconut Tofu Curry

with Fluffy Basmati and Garlic Flatbread

In need of some sunshine? This golden curry is sunshine in a bowl, full of veggies and turmeric marinated tofu; swimming in a spiced coconut broth.

Tags:
Spicy
Allergens:
Soy
Milk
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 Time8 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy May contain Wheat)

1 unit(s)

Red Onion

1 unit(s)

Sweet Bell Pepper

113 g

Baby Spinach

4 g

Cumin-Turmeric Spice Blend

(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)

1 unit(s)

Lime

2 tbsp

Garlic Spread

(Contains Soy May contain Sulphites, Milk)

¾ cup

Basmati Rice

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Gluten, Mustard)

2 tbsp

Curry Paste

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

1 unit(s)

Coconut Milk

28 g

Crispy Shallots

(Contains Wheat May contain Gluten)

sideBannerName

Nutrition Values

Calories1130 kcal
Fat50 g
Saturated Fat25 g
Carbohydrate138 g
Sugar13 g
Dietary Fiber11 g
Protein37 g
Cholesterol0 mg
Sodium830 mg
Trans Fat0.1 g
Potassium1200 mg
Calcium750 mg
Iron12.5 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

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Zester
Medium Bowl
Large Pot
Baking Sheet

Cooking Steps

1
  • Before starting, preheat the oven to 450°F.
    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 cups (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 12-15 min, until rice is tender and water is absorbed.
  • Remove from heat. Set aside, still covered.
2
  • Meanwhile, zest the lime, then juice half the lime into a medium bowl. Cut remaining lime into wedges. 
  • Add Cumin-Turmeric Spice Blend to bowl with lime juice. Season with salt and pepper, then stir to combine. 
  • Cut tofu into 1/2-inch pieces, then add to medium bowl with lime- spice mixture. Stir to coat, then set aside. 
  • Core, then cut pepper into 1/2-inch pieces. 
  • Roughly chop spinach. 
3
  • 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 sweet pepper. Cook for 2-3 min, stirring occasionally, until peppers soften slightly. Season with salt and pepper. 
  • Add Curry Paste. Cook 30 sec, stirring often, until fragrant.
4
  • Reduce heat to medium-low. Add coconut milk, 1/4 cup (1/2 cup) water, tofu and any remaining mariande, to the pot. Stir to combine. Cook 3-4 min, until slightly thickened. 
  • Add spinach. Cook, stirring occasionally, until wilted, 1 min. Season with salt and pepper, to taste. 
5
  • On an unlined baking sheet, arrange flatbreads, then spread over remainign Garlic Spread
  • Toast in the middle of the oven for 3 min, until softened.
6
  • Cut flatbread into points. 
  • Fluff rice with a fork, then divide between bowls. 
  • Top with golden tofu curry.
  • Sprinkle over crispy shallots.