with chutney and vibrant side salad
A soft and warm naan is topped with a spicy and slightly sweet curry made up of tender bell peppers and crispy tofu. The dish is rounded out with a vibrant salad.
Allergens
Utensils
Tags
Rogan Josh Curry Paste
1 sachet(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Cranberry Chutney
1 sachet(s)
Salad Leaves
120 grams
Apple Cider Vinegar
1 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Bell Pepper
1 unit(s)
Mayo
2 sachet(s)
Naan
2 unit(s)
Tofu
1 unit(s)
Sugar
1 tsp
Salt
0.75 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Toss with a drizzle of oil, North Indian spice, ½ tsp salt (double for 4p) and a pinch of 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.
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Add the pepper to the tofu and fry for 2-3 mins. Reduce the heat to medium-high.
- Pop in ½ tsp sugar (double for 4p) and the chopped tomatoes and mix well.
- Cover and simmer for 4-6 mins.
- Once simmered, remove the pan from the heat.
- Stir in the rogan josh paste and cranberry chutney.
- Season to taste with salt, pepper and sugar.
- Place the naans on a lined baking tray and divide the tofu curry between them.
- Bake on the top shelf of the oven until golden and toasted, 4-5 mins.
- While the naans bake, trim the salad leaves, halve lengthways and thinly slice widthways.
- In a bowl for the salad, make the dressing by mixing apple cider vinegar, 1 tbsp oil, ½ tsp sugar, ¼ tsp salt, (double all for 4p) and a pinch of pepper.
- Just before serving, toss the salad leaves through the dressing.
- Season to taste with salt and pepper.
- Once the naan is baked, drizzle the mayo over the top.
- Share the loaded naans between plates.
- Serve the salad alongside.
2975
kJ
Energy (kJ)
711
kcal
Energy (kcal)
22.7
g
Fat
3.1
g
of which saturates
93.1
g
Carbohydrate
25
g
of which sugars
7.5
g
Dietary Fiber
30
g
Protein
0
mg
Cholesterol
6.33
g
Salt
