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 meal, everything gets spooned over buttery cilantro rice with a sprinkle of crispy chana dal for extra flavour and crunch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Tofu
(Contains Soy)
1 tbsp
Dal Spice Blend
(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
½ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
¾ cup
Basmati Rice
56 g
Baby Spinach
113 g
Mirepoix
56 g
Chana Dal
(Contains Soy May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Wheat, Milk)
1 unit
Cream Cheese
(Contains Milk)
7 g
Cilantro
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- When the pan is hot, add 1 tbsp butter (2 tbsp) then, mirepoix, cilantro stems and tofu. Season with salt and pepper.
- Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Add Dal Spice Blend to the tofu. Cook, stirring to coat, 1 min.
- Add tikka sauce and cream cheese. Cook, stirring often, until cream cheese melts, 1 min.
- 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.
- Add cilantro leaves 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.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces.
Cook tofu in the same way the recipe instructs you to cook the turkey, until golden-brown all over, 6-7 min.