with Sweet Potatoes and Butter Rice
Tofu curry is quick, simple and packed with bold, Indian-inspired flavours! This creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight! Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Coconut milk (coconut extract, water) • Roma tomatoes • Sweet potato • Basmati rice • Yellow onion • 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) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Green onion • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard).
Allergens
Utensils
Tags
Tofu
1 unit(s)
Basmati Rice
0.75 cup
Ginger-Garlic Puree
2 tbsp
Tomato
2 unit(s)
Sweet Potato
1 unit(s)
Onion, chopped
56 g
Indian Spice Mix
9 g
Coconut Milk
1 unit(s)
Green Onion
2 unit(s)
Soy Sauce
1 tbsp
Curry Paste
2 tbsp
Pepper
0.125 tsp
Salt
0.25 tsp
Oil
2 tbsp
Butter
1 tbsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Cut sweet potato into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender and golden.
- Meanwhile, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
- Cover and bring to a boil over high.
- Cut tomatoes into 1/2-inch pieces.
- Thinly slice green onions.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice. Reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu and onions.
- Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- Season with salt and pepper.
- Reduce heat to medium, then add tomatoes to the pan with tofu.
- Cook for 3-4 min, stirring occasionally, until tender.
- Add curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 servings).
- Cook for 1-2 min, stirring often, until fragrant.
- To the pan, add coconut milk, soy sauce and 1/4 cup water (use same for 4 servings). Bring to a boil over high.
- Once boiling, reduce heat to medium-low.
- Cook for 4-5 min, stirring often, until curry thickens slightly.
- Add roasted sweet potatoes. Cook for 1-2 min, stirring often, until combined. Season with pepper.
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls. Top with curry.
- Sprinkle remaining green onions over top.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then tofu and onions. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.
950
kcal
Calories
50
g
Fat
24
g
Saturated Fat
98
g
Carbohydrate
11
g
Sugar
10
g
Dietary Fiber
28
g
Protein
15
mg
Cholesterol
1000
mg
Sodium
0.3
g
Trans Fat
1100
mg
Potassium
650
mg
Calcium
8.5
mg
Iron
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