Golden Coconut Tofu Curry
with Basmati Rice and Garlic Flatbreads- Soy
- Milk
- Wheat
- Wheat
- May contain traces of allergens
- Mustard
- Peanuts
- Milk
- Soy
- Sulphites
- Sesame
- Tree nuts
- Triticale
- Egg
- Crustaceans
- Fish
- Gluten
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (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) • Carrots • Sweet bell pepper • Basmati rice • Spinach • Red onion • 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) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
1 unit(s)
Sweet Bell Pepper
113 g
Baby Spinach
4 g
Cumin-Turmeric Spice Blend
(May contain traces of: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
2 tbsp
Curry Paste
(May contain traces of: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
1 unit(s)
Coconut Milk
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Red Onion
1 unit(s)
Carrot
7 g
Cilantro
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.
- Using a strainer, rinse rice until water runs clear.
- Heat a medium pot over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot to melt.
- Add rice. 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.
- Roughly chop cilantro.
- Peel, then cut onion into 1/2-inch pieces.
- Peel, then halve carrot lengthwise, then cut into 1/4-inch half moons.
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces.
- To a foil-lined baking sheet, add tofu, Cumin-Turmeric Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Broil in the middle of the oven for 8-10 min, stirring halfway through, until golden.
- Meanwhile, heat a large pot over medium.
- When hot, add 1 tbsp (2 tbsp) oil and carrots. Cook for 3-4 min, stirring occasionally, until tender. Add 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 for 30 sec, stirring often, until fragrant.
- Reduce heat to medium-low. To the pot, add coconut milk. Stir to combine. Cook for 2-3 min, until slightly thickened.
- Add spinach and tofu. Cook for 1 min, stirring occasionally, until spinach wilts. Season with salt and pepper.
- Meanwhile, on an unlined baking sheet, arrange flatbreads. Top with half the garlic spread.
- Broil in the middle of the oven for 1 min, until toasted. (TIP: Keep an eye on flatbreads, so they don't burn!)
- Cut flatbreads into pieces.
- To the rice, add remaining garlic spread. Fluff with fork then divide between bowls.
- Top with golden coconut tofu curry.
- Sprinkle cilantro over top.
