Rich Tofu and Sweet Potato Curry
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Rich Tofu and Sweet Potato Curry

Rich Tofu and Sweet Potato Curry

with Buttery Basmati Rice

This quick and easy tofu curry recipe is full of flavour. Ready in no time and rich with a creamy tikka sauce and buttery Basmati Rice! The whole family will love it.


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


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Basmati Rice

1 unit(s)

Sweet Potato

28 g

Baby Spinach

1 unit(s)

Yellow Onion

½ cup

Tikka Sauce

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

2 tbsp

Curry Paste

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

1 tsp

Garlic Salt

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

56 mL


(Contains Milk)

Not included in your delivery

0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories820 kcal
Fat34 g
Saturated Fat16 g
Carbohydrate99 g
Sugar13 g
Dietary Fiber8 g
Protein27 g
Cholesterol70 mg
Sodium1170 mg
Trans Fat1 g
Potassium950 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.


Parchment Paper
Baking Sheet
Medium Pot
Measuring Spoons
Measuring Cups


Prep and roast sweet potatoes
  • Cut sweet potato into 1/2-inch pieces.
  • Add sweet 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
  • 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
  • While the pan heats, pat tofu dry with paper towels. Cut into 1-inch pieces.
  • Season with remaining garlic salt and pepper.
Start tofu and onions
  • 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, tossing often, until onions are tender and tofu is crispy and golden-brown all over, 6-7 min.
Make sauce and finish tofu
  • 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 sweet potatoes, then stir to combine. Remove from heat, then cover to keep warm.
Finish and serve
  • Fluff rice and spinach with a fork.
  • Divide rice and spinach between plates.
  • Top with rich tofu and sweet potato curry.
Modularity step (under step 4)

If you've opted to get tofu, prepare and cook it the same way as the chicken thighs, until crispy and golden-brown all over, 6-7 min.