Spinach and Tofu Curry
with Cilantro Flatbreads- Soy
- Milk
- Wheat
- Mustard
- Wheat
- May contain traces of allergens
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Sulphites
- Soy
- Gluten
- Triticale
Indulge in the rich, comforting flavours of Spinach and Tofu Curry, where spiced tofu is simmered in a fragrant coconut curry sauce. Paired with fluffy basmati rice and warm cilantro flatbreads, this dish offers a perfect balance of vibrant spices and creamy textures, creating a wholesome and satisfying meal.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
¾ cup
Basmati Rice
(May be present: Wheat, Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Sulphites, Soy)
2 unit(s)
Flatbread
(Contains: Soy, Milk, 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: Wheat, Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Sulphites, Soy, Gluten)
4 g
Garlic Salt
(May be present: Wheat, Milk, Mustard, Peanuts, Tree nuts, Sesame, Sulphites, Soy, Triticale)
9 g
Indian Spice Mix
(Contains: Mustard May be present: Wheat, Milk, Peanuts, Tree nuts, Sesame, Sulphites, Soy)
2 tbsp
Tomato Sauce Base
(May be present: Wheat, Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Sulphites, Soy, Gluten)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- 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 the pot from heat. Set aside, still covered.
- Roughly chop spinach, if you like.
- Cut tomato into 1/4 inch pieces.
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with half the garlic salt and pepper.
- Heat a large non stick pan over medium high heat. When hot, add 1 tbsp (2 tbsp) oil, then tofu.
- Pan-fry, turning occasionally, until golden-brown, 5-8 min. (NOTE: Cook tofu in two batches for 4 servings, using 1 tbsp oil for each batch!)
- To the pan with the tofu, add 1 tbsp (2 tbsp) oil, tomatoes, tomato sauce base, curry paste and Indian Spice Mix. Cook, stirring often, until fragrant, 1 min.
- 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, stirring occasionally, until sauce thickens slightly, 6-8 min.
- Add spinach to pan with curry. Stir for 1 min, until spinach wilts.
- Meanwhile, finely chop cilantro.
- In a small bowl combine 1 tbsp (2 tbsp) oil, remaining garlic salt and half the cilantro.
- Add flatbreads to an unlined baking sheet, then brush with oil.
- Bake in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on flatbreads so they don't burn!)
- Fluff rice with a fork.
- Divide rice and curry between bowls.
- Sprinkle with remaining cilantro.
- Tear garlic flatbreads and serve alongside.
