Tofu Korma-Style Curry
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Tofu Korma-Style Curry

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!

Tags:
Spicy
Quick
Veggie
Discovery
Allergens:
Soy
Milk
Cashews
Wheat

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

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 piece

Tofu

(Contains Soy)

½ cup

Tikka Sauce

(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

28 g

Cashews, chopped

(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)

¾ cup

Basmati Rice

2 piece

Flatbread

(Contains Soy, Milk, Wheat May contain Soy)

2 tbsp

Curry Paste

(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

1 piece

Yellow Onion

56 mL

Cream

(Contains Milk)

piece

Garlic, bulb

3 piece

Garlic, cloves

7 g

Cilantro

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp

Salt*

2 tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories1290 kcal
Fat66 g
Saturated Fat23 g
Carbohydrate136 g
Sugar14 g
Dietary Fiber8 g
Protein37 g
Cholesterol85 mg
Sodium1480 mg
Trans Fat1 g
Potassium850 mg
Calcium750 mg
Iron10 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 Spoons
Measuring Cups
Large Non-Stick Pan
Silicone Brush
Baking Sheet
Small Bowl

Instructions

Cook rice
1
  • 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.
Cook tofu
2
  • 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.
Prep and start curry
3
  • 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. 
Finish curry
4
  • 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.
Make garlic flatbreads
5
  • 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.
Finish and serve
6
  • 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.