with coriander and fragrant pilau rice
The crispy tofu in this dish is complemented perfectly by the sweet and nutty flavour of the creamy cashew sauce. Turmeric-infused rice acts as the aromatic backdrop to an undeniably vibrant dish.
Allergens
Utensils
Tags
Rice
150 grams
Cashew Nuts
20 grams
North Indian Style Spice Mix
2 sachet(s)
Passata
1 pack(s)
Ground Turmeric
1 sachet(s)
Coriander
5 grams
Onion
1 unit(s)
Creme Fraiche
220 grams
Vegetable Stock
1 sachet(s)
Tofu
180 grams
Diced Irish Chicken Breast
260 grams
Sugar
0.5 tsp
Salt
0.5 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
to taste
- Rinse the rice to remove excess starch. Place a pot over medium-high heat with 300ml water (per 2P), turmeric and stock.
- Bring to the boil then add the rice.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Toss with half the North Indian spice, a drizzle of oil, ½ tsp salt (per 2P) and pepper.
- Place a pan 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. Season with salt and pepper.
- Once cooked, remove from the pan and set aside.
NOTE: Adding chicken? Add to the hot pan along with the tofu and fry until cooked through, 8-10 mins.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the onion until softened, 3-4 mins. Season with salt and pepper.
- Blend the cashews and creme fraiche.
- Add the remaining North Indian spice to the pan and cook for 1 min. Add tofu, cashew cream, passata, ½ tsp sugar (per 2P) and a knob of butter. Cook for 5-7 mins.
TIP: No blender? No problem! Finely chop the cashews instead!
- Taste the curry and season with salt, pepper and sugar. Loosen with a splash of water if you feel it's too thick.
- Roughly chop the coriander (stalks and all).
- Fluff up the pilau rice with a fork and serve alongside the creamy curry.
- Finish with a sprinkling of coriander.
4264
kJ
Energy (kJ)
1019
kcal
Energy (kcal)
43.7
g
Fat
19.5
g
of which saturates
94.7
g
Carbohydrate
14.4
g
of which sugars
5.2
g
Dietary Fiber
57.3
g
Protein
0
mg
Cholesterol
3.22
g
Salt
