Indian-Style Ground Tofu Curry
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Indian-Style Ground Tofu Curry

Indian-Style Ground Tofu Curry

with Sweet Potato and Basmati Rice

Tofu 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!

Seafood/Fruit de Mer

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

Preparation Time25 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Basmati Rice

1 tbsp

Ginger-Garlic Puree

2 unit(s)


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

(Contains Seafood/Fruit de Mer)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories940 kcal
Fat50 g
Saturated Fat25 g
Carbohydrate98 g
Sugar12 g
Dietary Fiber10 g
Protein27 g
Cholesterol15 mg
Sodium1100 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.


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


Prep and roast sweet potatoes

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

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.

Prep and cook tofu

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

Cook veggies

Reduce heat to medium, then add tomatoes to the pan with tofu. 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

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

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.