Spinach and Tofu Curry

Name: Spinach and Tofu Curry with Cilantro Flatbreads
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Tofu; ¾ cup Basmati Rice; 2 unit(s) Flatbread; 56 g Baby Spinach; 1 unit(s) Tomato; 7 g Cilantro; 1 unit(s) Coconut Milk; 2 tbsp Curry Paste; 4 g Garlic Salt; 10 g Indian Spice Mix; 2 tbsp Tomato Sauce Base; 3 tbsp Oil*; 0.13 tsp Salt*; 0.12 tsp Pepper*; ½ tsp Sugar*

with Cilantro Flatbreads

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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.

Tags:

Veggie

•Plant-based

•Spicy

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 Time35 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

¾ cup

Basmati Rice

2 unit(s)

Flatbread

56 g

Baby Spinach

1 unit(s)

Tomato

7 g

Cilantro

1 unit(s)

Coconut Milk

2 tbsp

Curry Paste

4 g

Garlic Salt

10 g

Indian Spice Mix

2 tbsp

Tomato Sauce Base

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.12 tsp

Pepper*

½ tsp

Sugar*

Nutrition Values

Calories1140 kcal

Fat54 g

Saturated Fat21 g

Carbohydrate127 g

Sugar10 g

Dietary Fiber9 g

Protein35 g

Sodium1480 mg

Potassium1050 mg

Calcium750 mg

Iron11.5 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

•Large Non-Stick Pan

•Paper Towel

•Baking Sheet

•Brush

•Small Bowl

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!)