Tofu Curry and Crispy Chana Dal
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Tofu Curry and Crispy Chana Dal

Tofu Curry and Crispy Chana Dal

with Buttered Cilantro Rice

You'll be amazed at how much flavour is infused in this curry dish by marinating the tofu mixture with herbs and spices, then cooking it in creamy Tikka sauce. To finish off this easy breezy meal, everything gets spooned over buttery cilantro rice and a sprinkle of crispy chana dal for extra flavour and crunch!

Tags:
Quick
Allergens:
Soy
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

1 piece

Tofu

(Contains Soy)

1 tbsp

Dal Spice Blend

½ cup

Tikka Sauce

(Contains Milk)

¾ cup

Basmati Rice

56 g

Baby Spinach

113 g

Mirepoix

28 g

Chana Dal

(Contains Soy May contain Egg, Tree nuts)

1 piece

Cream Cheese

(Contains Milk)

7 g

Cilantro

1 tbsp

Chicken Stock Powder

(Contains Soy)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories760 kcal
Fat32 g
Saturated Fat13 g
Carbohydrate90 g
Sugar10 g
Dietary Fiber7 g
Protein28 g
Cholesterol50 mg
Sodium1660 mg
Trans Fat1 g
Potassium700 mg
Calcium350 mg
Iron7 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

Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add rice, stock powder and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, heat a large non-stick pan over medium-high heat.Strip leaves from cilantro stems. Thinly slice stems, then roughly chop leaves, keeping stems and leaves separate.Pat tofu dry with paper towels, then crumble into pea-sized pieces. Add tofu, cilantro stems, 1/4 tsp (1/2 tsp) salt and 2 tsp (4 tsp) Dal Spice Blend to a large bowl. Season with pepper, then combine.

Cook veggies and prep spinach
3

When the pan is hot, add mirepoix, 1/3 cup (2/3 cup) water, then 1 tbsp (2 tbsp) butter. Season with salt and pepper. Cook, stirring occasionally, until water evaporates, 4-5 min.While veggies cook, roughly chop spinach.

Cook tofu
4

Add tofu mixture to the pan with mirepoix, then reduce heat to medium. Cook, stirring often, until tofu is golden-brown all over, 6-7 min. Sprinkle remaining Dal Spice Blend over the pan, then add Tikka Sauce and cream cheese. Cook, mixing cream cheese into mixture, until almost combined and sauce is fragrant, 30 sec-1 min.

Finish tikka sauce
5

Add 1 cup (1 1/2 cups) water to the pan. Cook, stirring often, until sauce comes to a simmer. When simmering, cook, stirring occasionally, until sauce thickens slightly, 5-6 min.Add spinach. Cook, stirring gently, until spinach wilts, 1 min. Season with salt and pepper, to taste.

Finish and serve
6

Add remaining cilantro and 1 tbsp (2 tbsp) butter to the pot with rice. Fluff with a fork until butter melts.Divide rice between bowls. Spoon tofu and tikka sauce over top.Sprinkle chana dal over plates.