Tofu Korma-Style Curry
with Rice and Garlic Flatbread
Aromatics and spices come together perfectly in this velvety, cashew-based tofu curry. Add a fluffy bed of rice and garlicky flatbread and your stomach is going to be smiling!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
½ cup
Tikka Sauce
(Contains Milk)
28 g
Cashews, chopped
(Contains Peanuts, Cashews/Noix de cajou)
¾ cup
Basmati Rice
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat)
2 tbsp
Curry Paste
1 unit(s)
Yellow Onion
56 mL
Cream
(Contains Milk)
3 unit(s)
Garlic, cloves
7 g
Cilantro
Not included in your delivery
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then 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.
Meanwhile, pat tofu dry with paper towels. Cut into 1/2-inch cubes, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch!) Transfer to a plate.
Roughly chop cilantro. Finely chop cashews. Peel, then mince or grate garlic. Peel, then cut onion into 1/4-inch pieces. Reheat the same pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, half the garlic, cashews and curry paste. Season with salt and pepper. Cook, stirring often, until onions soften slightly, 3-4 min.
Stir in tikka sauce, 2 tbsp (4 tbsp) butter and 1/2 cup (1 cup) water.Add tofu back to the pan. Stir to combine. Cover and cook, stirring occasionally, until sauce thickens slightly, 8-10 min.
Meanwhile, add remaining garlic and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine. Brush garlic oil over flatbreads, then transfer to an unlined baking sheet. Bake flatbreads in the middle of the oven, flipping halfway through, until slightly toasted, 4-5 min.
Remove curry from heat, then stir in cream.Fluff rice with a fork. Divide between plates, then spoon curry over top. Sprinkle with cilantro.Serve garlic flatbreads alongside.
