Golden Coconut Tofu Curry

Name: Golden Coconut Tofu Curry with Fluffy Basmati Rice and Garlic Flatbreads
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Tofu; 1 unit(s) Red Onion; 1 unit(s) Sweet Bell Pepper; 113 g Baby Spinach; 4 g Cumin-Turmeric Spice Blend; 2 tbsp Garlic Spread; ¾ cup Basmati Rice; 2 unit(s) Flatbread; 2 tbsp Curry Paste; 1 unit(s) Coconut Milk; 28 g Crispy Shallots; 10 g Cream Sauce Spice Blend; 1 tbsp Butter*; 2 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Fluffy Basmati Rice and Garlic Flatbreads

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In need of something bright as the seasons change? This golden curry is sunshine in a bowl. It's full of veggies and turmeric-seasoned tofu, and the spiced coconut broth is next level.

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Coconut milk (coconut extract, water) • Flatbread (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) (milk, soy, wheat) • Sweet bell pepper • Basmati rice • Red onion • 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) • Garlic spread (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) (soy) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).

Tags:

Spicy

•Veggie

•New

Allergens:

Soja

•Milk

•Hvede

The quantities provided above are averages only.

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

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Tofu

1 unit(s)

Red Onion

1 unit(s)

Sweet Bell Pepper

113 g

Baby Spinach

4 g

Cumin-Turmeric Spice Blend

2 tbsp

Garlic Spread

¾ cup

Basmati Rice

2 unit(s)

Flatbread

2 tbsp

Curry Paste

1 unit(s)

Coconut Milk

28 g

Crispy Shallots

10 g

Cream Sauce Spice Blend

Not included in your delivery

1 tbsp

Butter*

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1300 kcal

Fat69 g

Saturated Fat31 g

Carbohydrate138 g

Sugar11 g

Dietary Fiber10 g

Protein37 g

Cholesterol15 mg

Sodium1340 mg

Trans Fat0.4 g

Potassium1100 mg

Calcium800 mg

Iron12.5 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

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Baking Sheet

•Medium Bowl

•Aluminum Foil

•Large Pot

Cooking Steps

Before starting, preheat the broiler to high.
Wash and dry all produce.
Peel, then cut onion into 1/2-inch pieces.
Using a strainer, rinse rice until water runs clear.
Heat a medium pot over medium-high. When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
Add rice and half the onions. Cook for 1 min, stirring often, until fragrant. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, cover and reduce heat to low. Cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces.
Roughly chop spinach.
Pat tofu dry with paper towels, then cut into 1/2-inch pieces.
To a foil-lined baking sheet, add the tofu, Cumin-Turmeric Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Broil in the middle of the oven for 9-11 min, stirring halfway through, until golden.

Meanwhile, to a large pot over medium heat, add half the garlic spread and 1 tbsp (2 tbsp) oil. Swirl the pan to melt, then add remaining onions. Cook for 2-3 min, stirring occasionally, until softened.
Add peppers. Cook for 2-3 min, stirring occasionally, until peppers soften slightly. Season with salt and pepper.
Add curry paste and Cream Sauce Spice Blend. Cook 30 sec, stirring often, until fragrant.

Reduce heat to medium-low. To the pot, add coconut milk. Stir to combine. Cook 2-3 min, until slightly thickened.
Add spinach and tofu. Cook for 1 min, stirring occasionally, until spinach is wilted. Season with salt and pepper.