Tofu Spinach Curry
with Cilantro Flatbreads
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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.
