Tofu Madras-Style Curry
with Cilantro Rice
Dive into our take on this classic curry dish! Aromatic tomato and a blend of Indian-style spices are the perfect sauce base for crumbled tofu. Spoon that over basmati rice and dinner will truly be unforgettable!
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)
½ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
1 tbsp
Indian Spice Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
4 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 unit(s)
Yellow Onion
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
2 tbsp
Garlic Puree
(May contain Milk, Soy, Sulphites)
56 mL
Cream
(Contains Milk)
¾ cup
Basmati Rice
7 g
Cilantro
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
- Once boiling, add rice, then 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, peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) oil, then tofu. Cook,
- Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Season with salt and pepper.
- Reduce heat to medium. Add onions to pan with tofu. Cook, stirring often, until onions soften, 3-4 min.
- Stir in Indian Spice Mix and half the garlic puree. Cook, stirring often, until fragrant, 1-2 min.
- Add tomato sauce base, tikka sauce, curry paste, cream and 1/2 cup (3/4 cup) water. Cook, stirring often, until sauce thickens, 3-5 min. (TIP: If you prefer a brothier sauce, add more water, 2 tbsp at a time.)
- Meanwhile, arrange naan on an unlined baking sheet.
- Combine remaining garlic puree and 1 tbsp (2 tbsp) oil in a small bowl.
- Spread garlic oil over naan, then season with salt.
- Toast in the middle of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on naan so they don't burn!)
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice and curry between plates. Sprinkle remaining cilantro over top.
- Serve garlic naan on the side.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 2 tbsp (4 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Disregard instructions to drain excess fat.