Creamy Tofu Curry
with roasted broccoli and rice
Though it may be a snap to make, this isn't your ordinary curry in a hurry. Loads of veggies, cubes of golden fried tofu, lashings of rich and creamy sauce... what more could you want?
Tags:
Vegan
•Quick
•Veggie
•Climate Conscious
Allergens:
Mustard
•Soya
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Broccoli
150 grams
Rice
1 unit(s)
Onion
2 unit(s)
Garlic
2 unit(s)
Scallion
1 sachet(s)
Korma Curry Paste
(Contains Mustard)
1 tin(s)
Tomato Paste
1 sachet(s)
Vegetable Stock
180 grams
Tofu
(Contains Soya)
1 pack(s)
Coconut Milk
2 sachet(s)
North Indian Style Spice Mix
Not included in your delivery
½ tsp
Sugar
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Oil
Nutrition Values
Energy (kJ)3178 kJ
Energy (kcal)760 kcal
Fat31.6 g
of which saturates16.7 g
Carbohydrate91.6 g
of which sugars17.4 g
Dietary Fiber3.3 g
Protein30.4 g
Cholesterol0 mg
Salt2.65 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover and cook for 10 mins. Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Pop the broccoli onto a lined baking tray.
- Drizzle with oil, season with pepper then toss to coat.
- Spread out in a single layer and roast on the top shelf of your oven until edges are slightly charred, 10-15 mins.
3
- Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Trim and thinly slice the scallion.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
4
- Place a pan over high heat with a good glug of oil.
- Toss the tofu with half the North Indian spice, salt, pepper and a drizzle of oil.
- Once hot, fry the tofu until slightly crispy, 6-8 mins.
- Shift frequently to ensure it doesn't burn. Season with salt and pepper.
- Transfer to a bowl and return the pan to medium-high heat with a drizzle of oil.
5
- Add the onion to the pan and cook until softened, 4-5 mins.
- Stir in the garlic, korma paste, tomato paste and remaining North Indian spice mix. Cook, stirring, until fragrant, 1 min.
- Add 50ml water (per 2P) and ½ tsp sugar (per 2P) then stir in the stock.
- Bring to the boil and simmer until reduced by one-third, 4-5 mins.
- Stir in the coconut milk, the broccoli and the tofu and cook until piping hot, 1-2 mins.
6
- Taste the curry and add more salt, pepper or sugar if you feel it needs it.
- Loosen with a splash of water if it's thickened too much.
- Fluff up the rice with a fork then spoon into bowls.
- Top with the tofu curry and a sprinkling of scallion.
