with roasted broccoli and rice
Though it may be a snap to make, this isn't your ordinary curry in a hurry. This dish is plant-based perfection! Loads of veggies, cubes of golden fried tofu, lashings of rich and creamy sauce... what more could you want?
Allergens
Utensils
Tags
Broccoli
1 unit(s)
Rice
150 grams
Onion
1 unit(s)
Garlic
2 unit(s)
Scallion
2 unit(s)
Korma Curry Paste
1 sachet(s)
Tomato Paste
1 pack(s)
Vegetable Stock
1 sachet(s)
Tofu
280 grams
Coconut Milk
1 pack(s)
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Oil
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- 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.
- Remove from the heat and leave aside for 10 mins or until ready to serve (keep covered so the rice can continue to cook in its own steam).
- Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Chop the broccoli into florets (like little trees). Halve any larger florets.
- While the rice cooks, pop the broccoli onto a lined baking tray. Drizzle with oil, season with pepper then toss to coat.
- Spread out in one layer and roast on the top shelf of your oven until edges are slightly charred, 10-15 mins.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Trim and thinly slice the scallion.
- Meanwhile, place a pan over high heat with a drizzle of oil.
- Once hot, fry the tofu until slightly crispy, 7-10 mins.
- Shift frequently to ensure it doesn't burn. Season with salt and pepper.
- Transfer to a bowl, pop your pan back on medium-high heat and add a drizzle of oil.
- Add the onion to the pan and cook until softened, 4-5 mins.
- Stir in the garlic, korma paste and tomato paste and cook for 1 min.
- Add 50ml water with ½ tsp sugar (double both for 4p) then stir in the vegetable stock powder.
- Bring to the boil and simmer until reduced by a third, 4-5 mins.
- Stir in the coconut milk, roasted broccoli and tofu and cook until piping hot, 1-2 mins.
- Taste the curry and add more salt, pepper or sugar if you feel it needs it.
- Add a splash of water if it's thickened too much.
- Fluff up the rice with a fork then spoon into bowls.
- Top with the tofu curry and a sprinkling of scallions.
737
kcal
Energy (kcal)
3082
kJ
Energy (kJ)
29.9
g
Fat
16.4
g
of which saturates
84.6
g
Carbohydrate
13.8
g
of which sugars
0
g
Dietary Fiber
32.9
g
Protein
0
mg
Cholesterol
2.44
g
Salt
