Fragrant Thai Spiced Tofu Curry
with courgette and carrot
If you're looking for a dish with a little excitement, this spicy veggie curry has it in abundance. Blended Thai spices, fluffy rice and textured tofu come together to make a perfectly balanced dish that's bursting with fun and flavour.
Tags:
Quick
•Spicy
•Veggie
•Climate Conscious
Allergens:
Soya
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
1 unit(s)
Courgette
1 unit(s)
Carrot
½ unit(s)
Lime
1 sachet(s)
Red Thai Style Paste
1 pack(s)
Coconut Milk
2 sachet(s)
Thai Style Spice Mix
180 grams
Tofu
(Contains Soya)
1 sachet(s)
Miso Paste
(Contains Soya, Wheat)
1 unit(s)
Scallion
1 sachet(s)
Dried Chilli Flakes
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2757 kJ
Energy (kcal)659 kcal
Fat26.4 g
of which saturates15.8 g
Carbohydrate83.2 g
of which sugars12.2 g
Dietary Fiber1.1 g
Protein24.9 g
Cholesterol0 mg
Salt4.52 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
•Pan with Lid
•Pot with Lid
Instructions
1
- Pour 300ml cold salted water (double for 4p) 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 and cover with the lid.
- Cook for 10 mins then 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
- Meanwhile, trim the courgette and chop into 1cm cubes.
- Trim the carrot then slice into ½ cm thick rounds (no need to peel).
- Quarter the lime. Trim and thinly slice the scallion.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Drain the tofu and pat dry with kitchen paper. Coarsely grate the tofu.
3
- Place a large pan over high heat with a drizzle of oil.
- Add the carrot and fry until tender, 5-6 mins.
- Lower the heat to medium-high then add the tofu, courgette and Thai spice to the pan.
- Fry until fragrant, stirring occasionally, 2-3 mins.
4
- Stir through the red Thai paste, coconut milk and miso paste.
- Cover and simmer for 2-3 mins.
5
- Add a squeeze of lime juice to your curry.
- Loosen the sauce with a splash of water if you feel it's too thick.
- Taste and season with salt, pepper and more lime juice if you like.
6
- Divide the rice between bowls and top with the tofu Thai curry.
- Finish with a sprinkling of scallion and as much of the dried chilli flakes as you like (use less if you don't like spice).
- Serve any remaining lime wedges on the side for squeezing over.
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