Rich Tofu and Potato Curry
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Rich Tofu and Potato Curry

Rich Tofu and Potato Curry

with Buttery Basmati Rice

This quick and easy tofu curry dish is full of flavour, with its rich, creamy tikka sauce and buttery basmati rice. Dinner be ready in no time, and it's a meal the whole family will love.

Tags:
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 Time8 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy May contain Wheat)

¾ cup

Basmati Rice

200 g

Yellow Potato

28 g

Baby Spinach

1 unit(s)

Yellow Onion

½ cup

Tikka Sauce

(Contains Milk May contain Mustard, Sesame, Gluten, Wheat, Fish, Tree nuts, Crustaceans, Milk, Sulphites, Soy, Egg)

2 tbsp

Curry Paste

(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

1 tsp

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

56 mL

Cream

(Contains Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories880 kcal
Fat41 g
Saturated Fat17 g
Carbohydrate96 g
Sugar10 g
Dietary Fiber6 g
Protein28 g
Cholesterol70 mg
Sodium1230 mg
Trans Fat1 g
Potassium1100 mg
Calcium700 mg
Iron6.5 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.

Utensils

•Parchment Paper
•Baking Sheet
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan

Instructions

Prep and roast potatoes
1
  • Cut potatoes into 1/2-inch pieces.
  • Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
  • Meanwhile, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
Prep and cook rice
2
  • Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
  • Roughly chop spinach, if desired.
  • Add rice to the boiling water. Reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat, then add spinach. Set aside, still covered.
Prep tofu
3
  • Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. 
  • Season with remaining garlic salt and pepper.
Start tofu and onions
4
  • Heat a large non-stick pan over medium-high heat (Note: Heat large non-stick pan over high heat for 4 ppl).
  • When hot, add 1 tbsp (2 tbsp) butter, then tofu and onions. Cook, turning occasionally, until onions are tender and tofu is crispy and golden-brown all over, 6-7 min. 
Make sauce and finish tofu
5
  • Add curry paste to the pan with tofu. Cook, stirring often, until fragrant, 30 sec.
  • Reduce heat to medium-low, then add tikka sauce, cream and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until sauce thickens slightly, 5-7 min.
  • Add roasted potatoes, then stir to combine. Season with salt and pepper, to taste.
  • Remove from heat, then cover to keep warm.
Finish and serve
6
  • Fluff rice and spinach with a fork.
  • Divide rice and spinach between plates.
  • Top with rich tofu and potato curry.