Karahi-Inspired Tofu Curry
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Karahi-Inspired Tofu Curry

Karahi-Inspired Tofu Curry

with Golden Tomato-Pepper Gravy and Spinach Rice

This hearty dinner of tofu, simmered in mild tomato curry broth, is inspired by the flavours of karahi curries.

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sweet bell pepper • Basmati rice • Yellow onion • Green peas • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • 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) • Spinach • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).

Tags:
Spicy
Allergens:
Soy
Wheat
Milk

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 Time6 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy May contain Wheat)

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

28 g

Baby Spinach

1 unit(s)

Yellow Onion

56 g

Green Peas

2 tbsp

Tomato Sauce Base

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

2 tbsp

Curry Paste

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

1 tbsp

Chicken Stock Powder

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

1 tbsp

Cream Sauce Spice Blend

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

1.5 tsp

Cumin-Turmeric Spice Blend

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

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories790 kcal
Fat37 g
Saturated Fat11 g
Carbohydrate86 g
Sugar10 g
Dietary Fiber7 g
Protein27 g
Cholesterol30 mg
Sodium1170 mg
Trans Fat0.5 g
Potassium750 mg
Calcium650 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

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan

Cooking Steps

Cook rice
1
  • Using a strainer, rinse rice until water runs clear.
  • Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, peel, then cut onion into 1/4-inch pieces.
  • Core, then cut pepper into 1/2-inch pieces.
  • Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
Sear tofu
3
  • Heat a large non-stick pan over medium-high heat.
  • While pan heats, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with Cumin-Turmeric Spice Blend, salt and pepper.
  • When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
  • Transfer tofu to a plate. 
Cook veggies
4
  • Reheat the same pan over medium.
  • When hot, add 1 tbsp (2 tbsp) oil, onions, peppers and peas. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 3-5 min. 
  • Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
Finish curry
5
  • Add tofu from the plate to the pan with veggies. Stir to mix.
  • Add curry paste, tomato sauce base, stock powder, 1/2 tsp (1 tsp) sugar and 1 1/2 cups (3 cups) water.
  • Bring to a boil over high, then reduce heat to medium. Cook for 4-5 min, stirring occasionally, until curry thickens slightly.
Finish and serve
6
  • Add 1 tbsp (2 tbsp) butter to curry. Season with salt and pepper. Cook, stirring often, until butter melts, 1 min.
  • Fluff rice with a fork, then add spinach. Stir until wilted, 1 min.
  • Divide rice between bowls.
  • Top with curry.
Modularity step (under step 3)
7

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken. Cook for 6-7 min, turning occasionally, until crispy and browned all over.