North Indian Tofu Curry
with mushrooms and rice
This aromatic veggie curry is a tapestry of tastes and textures. Crispy tofu, charred mushrooms, zippy chives and fragrant garlic are only a few of the elements that make this dish delicious.
Tags:
Calorie Smart
•Veggie
•Spicy
Allergens:
Soya
•Mustard
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
280 grams
Tofu
(Contains Soya)
150 grams
Rice
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
250 grams
Mushrooms
2 unit(s)
Garlic
5 grams
Chives
2 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Honey
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kJ)2466 kJ
Energy (kcal)589 kcal
Fat13.2 g
of which saturates2.1 g
Carbohydrate86.7 g
of which sugars17.6 g
Dietary Fiber2.7 g
Protein31.2 g
Cholesterol0 mg
Salt3.29 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
•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, cover, and cook for 10 mins, then remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Drain the tofu and chop into 1cm cubes. Pat dry with kitchen paper.
- Toss the tofu with a drizzle of oil, half the North Indian spice and ½ tsp salt (double for 4p).
- Place a separate pot over high heat with a good glug of oil.
- Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn. Transfer to a bowl and cover to keep warm.
- Remove the pot from the heat and reserve to use later.
3
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
- Roughly chop the chives (use scissors if you prefer).
- Return the pot to a high heat with a drizzle of oil.
- Once hot, fry the mushrooms until softened, 3-4 mins. Shift frequently to ensure they don't burn. Season with salt and pepper.
4
- Reduce the heat to medium-high and add the garlic and remaining North Indian spice.
- Fry until fragrant, 30 secs.
- Pop in the chopped tomatoes, ½ tsp sugar and 50ml water (double both for 4p).
- Cover and simmer for 4-5 mins.
5
- Once the curry has simmered, remove the pot from the heat.
- Stir through the tofu, rogan josh paste, honey and a knob of butter.
- Season to taste with salt, pepper and sugar.
TIP: Add a splash of water if you feel the sauce needs loosening.
6
- Divide the tofu curry between bowls.
- Fluff up the rice with a fork and serve alongside.
- Finish with a sprinkling of chopped chives.
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