Lemongrass Tofu Coconut Curry
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Lemongrass Tofu Coconut Curry

Lemongrass Tofu Coconut Curry

with Veggies

Some flavour combinations are classics for good reason—lemongrass and coconut milk is one of them! Carrots further enhance the sweetness of these ingredients, and zesty cilantro rice brings all the tasty elements together. Warm flatbreads seal the deal.


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

Preparation Time20 minutes
Cooking Time


serving amount

1 unit(s)


¾ cup

Basmati Rice

2 tbsp

Ginger-Garlic Puree

170 g

Vegetable Mix

1 tbsp

Indian Spice Blend

1 unit(s)

Coconut Milk

7 g


1 tbsp

Fish Sauce

(Contains Anchovies/Anchois)

56 g

Onion, sliced

1 unit(s)


(Contains Soy)

Not included in your delivery

¼ tsp


1 tbsp


0.13 tsp



Nutrition Values

Calories750 kcal
Fat36 g
Saturated Fat21 g
Carbohydrate81 g
Sugar6 g
Dietary Fiber7 g
Protein26 g
Cholesterol0 mg
Sodium680 mg
Trans Fat0 g
Potassium500 mg
Calcium300 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Rolling Pin


Cook rice

Before starting, wash and dry all produce. Add rice, 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, 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 medium-high heat. While the pan heats, remove outer layer of lemongrass. Using a rolling pin or heavy pot, carefully smash lemongrass to bruise, then halve crosswise. Pat tofu dry with paper towels, then crumble into pea-sized pieces.

Cook tofu

When the pan is hot, add tofu, 1/2 tbsp (1 tbsp) oil, then lemongrass and ginger-garlic puree.Cook, stirring often, until tofu is golden-brown all over, 6-7 min. Sprinkle Indian Spice Mix over tofu, then season with salt and pepper. Cook, stirring often, until fragrant, 30 sec.

Cook curry

Add vegetable mix, coconut milk, 1/3 cup (2/3 cup) water and onion to the pan with tofu. Bring to a simmer over high. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender-crisp, 6-8 min. Carefully remove and discard lemongrass. Add fish sauce. Season with salt and pepper.

Finish and serve

Roughly chop cilantro.Add half the cilantro to rice, then fluff with a fork.Divide rice between bowls. Spoon curry over rice.Sprinkle remaining cilantro over top.

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