Palak Tofu and Chicken Curry and Basmati
with Garlic-Cilantro Flatbread- Soy
- Milk
- Wheat
- Mustard
- Wheat
- May contain traces of allergens
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Sulphites
- Soy
- Gluten
Ingredients: Chicken breasts • Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Coconut milk (coconut extract, water) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Beefsteak tomato • Basmati rice • Spinach • 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) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
56 g
Baby Spinach
1 unit(s)
Tomato
7 g
Cilantro
1 unit(s)
Coconut Milk
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
9 g
Indian Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
2 unit(s)
Chicken Breasts
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
½ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Roughly chop spinach.
- Cut tomato into 1/4-inch pieces.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Roast in the middle of the oven for 16-18 min, until golden and cooked through.**
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu.
- Pan-fry tofu for 5-8 min, turning occasionally, until golden-brown. (NOTE: For 4 servings, pan-fry tofu in batches, using 1 tbsp oil per batch.)
- To the pan with tofu, add 1 tbsp (2 tbsp) oil, tomatoes, tomato sauce base, curry paste and Indian Spice Blend. Cook for 1 min, stirring often, until fragrant.
- Add coconut milk, 1/2 tsp (1 tsp) sugar and 3/4 cup (1 1/4 cup) water. Bring to a simmer. Once simmering, reduce heat to medium.
- Cook for 6-8 min, stirring occasionally, until curry thickens slightly.
- Add spinach. Stir for 1 min, until spinach wilts.
- Meanwhile, finely chop cilantro.
- To an unlined baking sheet, add flatbreads. Brush garlic spread over tops of flatbreads. Sprinkle half the cilantro over top.
- Bake in the middle of the oven for 2-4 min, until golden-brown. (TIP: Keep your eye on flatbreads so they don't burn!)
- Fluff rice with a fork.
- Divide rice and palak tofu curry between bowls.
- Thinly slice chicken. Top bowls with chicken.
- Sprinkle remaining cilantro over top.
- Tear garlic-cilantro flatbreads and serve alongside.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Roast in the middle of the oven for 16-18 min, until golden and cooked through.**
Thinly slice chicken. Top bowls with chicken.
