Mango Chutney Tofu Curry
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Mango Chutney Tofu Curry

Mango Chutney Tofu Curry

with Crispy Chana Dal

This tofu curry cooked with sweet mango chutney, fragrant spices and curry paste is a taste extravaganza! You'll spoon this mouthwatering curry over buttery, cilantro-flecked rice, then garnish it with crispy chana dal to create a dish that will have everyone around the dinner table drooling!

Tags:
Spicy
Veggie
Allergens:
Soy
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

1 piece

Tofu

(Contains Soy)

1 tbsp

Indian Spice Blend

4 tbsp

Mango Chutney

2 tbsp

Curry Paste

1 piece

Sweet Bell Pepper

1 piece

Zucchini

¾ cup

Basmati Rice

7 g

Cilantro

28 g

Chana Dal

(Contains Soy May contain Egg, Tree nuts)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories880 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate108 g
Sugar28 g
Dietary Fiber7 g
Protein27 g
Cholesterol45 mg
Sodium1000 mg
Trans Fat1 g
Potassium650 mg
Calcium300 mg
Iron6.75 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

Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Large Non-Stick Pan

Instructions

Cook rice
1

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.

Prep
2

Meanwhile, core, then cut pepper into 1/2-inch pieces.Halve zucchini lengthwise, then cut into 1/4-inch half-moons.Roughly chop cilantro.Pat tofu dry with paper towels. Cut into 1/2-inch pieces.Add tofu, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then flip tofu to coat.

Cook tofu
3

Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan. Cook in 2 batches if necessary, using 1/2 tbsp oil per batch.) Sear until tofu is golden-brown, 1-2 min per side. Remove the pan from heat. Transfer tofu to a plate.

Cook veggies
4

Return the same pan to medium-high.Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add peppers and zucchini. Cook, stirring occasionally, until slightly softened, 1-2 min. Season with salt and pepper.Add remaining Indian Spice Mix and curry paste. Cook, stirring often, until fragrant, 30 sec.

Finish tofu
5

Add tofu, mango chutney and 1/3 cup (2/3 cup) water to the pan with veggies. Cook, stirring often, until sauce comes to a simmer.Once simmering, reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 3-4 min. (TIP: If sauce reduces too much, add water to the pan, 1 tbsp at a time, until desired consistency is reached.)Season with salt and pepper, to taste.

Finish and serve
6

Add half the cilantro and 2 tbsp (4 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.Divide rice between plates. Spoon mango chutney tofu curry over top. Sprinkle with chana dal and remaining cilantro.

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