Tofu Spinach Curry
with Cilantro Flatbreads- Soya
- Lait
- Blé
- Moutarde
- Blé
- Peut contenir des traces d’allergènes
- Oeuf
- Lait
- Moutarde
- Arachides
- Crustacés
- Poisson
- Noix
- Sésame
- Sulfites
- Soya
- Gluten
- Triticale
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.
Ingrédients
1 pièce(s)
Tofu
(Contient: Soya Peut contenir : Blé)
¾ tasse(s)
Riz basmati
(Peut contenir : Blé, Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Sulfites, Soya)
2 pièce(s)
Pain plat
(Contient: Soya, Lait, Blé Peut contenir : Gluten)
56 g
Jeunes épinards
1 pièce(s)
Tomate
7 g
Coriandre
1 pièce(s)
Lait de coco
2 cs
Pâte de cari
(Peut contenir : Blé, Oeuf, Lait, Moutarde, Crustacés, Poisson, Noix, Sésame, Sulfites, Soya, Gluten)
4 g
Sel d’ail
(Peut contenir : Blé, Lait, Moutarde, Arachides, Noix, Sésame, Sulfites, Soya, Triticale)
9 g
Mélange d'épices indien
(Contient: Moutarde Peut contenir : Blé, Lait, Arachides, Noix, Sésame, Sulfites, Soya)
2 cs
Base de sauce tomate
(Peut contenir : Blé, Oeuf, Lait, Moutarde, Crustacés, Poisson, Noix, Sésame, Sulfites, Soya, Gluten)
Pas inclus dans votre livraison
3 cs
Huile*
0.13 cc
Sel*
0.12 cc
Poivre*
½ cc
Sucre*
Ustensiles
Instructions
- 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!)
- Fluff rice with a fork.
- Divide rice and curry between bowls.
- Sprinkle with remaining cilantro.
- Tear garlic flatbreads and serve alongside.
