Golden Coconut Tofu Curry

Deluxe Veggie

Veggie

Spicy

with Fluffy Basmati Rice and Garlic Flatbreads

8 min

Difficulty: 1/3

Indian

In need of something bright as the seasons change? This golden curry is sunshine in a bowl. It's full of veggies and turmeric-seasoned tofu, and the spiced coconut broth is next level. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Coconut milk (coconut extract, water) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Sweet bell pepper • Basmati rice • Red onion • Spinach • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Large Pot

Measuring Spoons

Strainer

Aluminum Foil

Medium Pot

Measuring Cups

Tags

30-min-or-less

Veggie

Spicy

Speciality

Climate-conscious

Ingredients

Tofu

1 unit(s)

Red Onion

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Baby Spinach

113 g

Cumin-Turmeric Spice Blend

4 g

Garlic Spread

2 tbsp

Basmati Rice

0.75 cup

Flatbread

2 unit(s)

Curry Paste

2 tbsp

Coconut Milk

1 unit(s)

Crispy Shallots

28 g

Cream Sauce Spice Blend

10 g

Butter

1 tbsp

Oil

2 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the broiler to high.
Wash and dry all produce.
Peel, then cut onion into 1/2-inch pieces.
Using a strainer, rinse rice until water runs clear.
Heat a medium pot over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pon to melt.
Add rice and half the onions. Cook for 1 min, stirring often, until fragrant. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, cover and reduce heat to low. Cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces.
Roughly chop spinach.
Pat tofu dry with paper towels, then cut into 1/2-inch pieces.
To a foil-lined baking sheet, add tofu, Cumin-Turmeric Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Broil in the middle of the oven for 9-11 min, stirring halfway through, until golden.

Meanwhile, to a large pot over medium heat, add half the garlic spread and 1 tbsp (2 tbsp) oil. Swirl the pot to melt, then add remaining onions. Cook for 2-3 min, stirring occasionally, until softened.
Add peppers. Cook for 2-3 min, stirring occasionally, until peppers soften slightly. Season with salt and pepper.
Add curry paste and Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until fragrant.

Reduce heat to medium-low. To the pot, add coconut milk. Stir to combine. Cook for 2-3 min, until slightly thickened.
Add spinach and tofu. Cook for 1 min, stirring occasionally, until spinach is wilted. Season with salt and pepper.

On an unlined baking sheet, arrange flatbreads. Top with remaining garlic spread.
Broil for 1 min, until toasted. (TIP: Keep an eye on flatbreads, so they don't burn!)