Indian-Style Tofu Curry
with Sweet Potatoes 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
¾ cup
Basmati Rice
2 tbsp
Ginger-Garlic Puree
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
2 unit(s)
Tomato
1 unit(s)
Sweet Potato
56 g
Yellow Onion, chopped
1 tbsp
Indian Spice Mix
(Contains: Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens)
1 unit(s)
Coconut Milk
2 unit(s)
Green Onion
1 tbsp
Soy Sauce
(Contains: Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, May contain traces of allergens, Soy, Wheat, Sulphites)
2 tbsp
Curry Paste
(Contains: Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans, May contain traces of allergens)
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Cut tomatoes 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.
- Meanwhile, heat a large non-stick pan over high heat.
- While 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 golden-brown all over, 6-7 min.
- Season with salt and pepper.
- 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.
- 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.
- 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.
