Karahi-Inspired Curry Tofu
with Golden Tomato-Pepper Gravy and Spinach Rice
This recipe of tofu simmered in a gentle tomato curry broth is inspired by the flavors of karahi curries. It gets amped up by the bright, tangy and unexpected hit of roasted red pepper pesto.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
¾ cup
Basmati Rice
28 g
Baby Spinach
56 g
Green Peas
1 unit(s)
Yellow Onion
¼ cup
Roasted Red Pepper Pesto
(Contains Milk)
2 tbsp
Tomato Sauce Base
2 tbsp
Curry Paste
1 tbsp
Chicken Stock Powder
(Contains Soy)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1.5 tsp
Cumin-Turmeric Spice Blend
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. 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.
Meanwhile, peel, then cut onion into 1/4-inch pieces.Roughly chop spinach.
Heat a large non-stick pan over medium-high heat.While pan heats, pat tofu dry with paper towels. Cut into 1/2-inch pieces. Season with Cumin-Turmeric Spice Blend, salt and pepper.When hot, add 1 tbsp (2 tbsp) oil, then tofu. Sear, stirring occasionally until golden brown, 5-6. Transfer tofu to a plate.
Reheat the same pan over medium-low.When hot, add 1 tbsp (2 tbsp) oil, onions and 2 tbsp (4 tbsp) water. Cook, stirring often, until tender and golden-brown, 4-5 min.
Add tofu, peas and Cream Sauce Spice Blend, to pan with onions. Stir to coat.Add curry paste, tomato sauce base, veggie 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, stirring occasionally, until curry thickens slightly 4-5 min.
Add roasted pepper pesto and 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.
