avec riz et pains plats à l’ail
Fait à base de noix de cajou, ce cari crémeux de tofu pourrait vous offrir les saveurs que vous cherchez! Les aromates et les épices se marient dans une sauce veloutée irrésistible. Le tout repose sur un lit de riz onctueux et s’accompagne d’un pain plat moelleux à l’ail… C’est votre estomac qui sera content!
Allergens
Utensils
Tags
Tofu
1 unit(s)
Sauce tikka
0.5 cup
Noix de cajou, hachées
28 g
Riz basmati
0.75 cup
Pain plat
2 unit(s)
Pâte de cari
2 tbsp
Oignon jaune
1 unit(s)
Crème
56 mL
Ail, bulbe
unit(s)
Gousses d'ail
3 unit(s)
Coriandre
7 g
Beurre non salé
3 tbsp
Sel
0.375 tsp
Huile
2 tbsp
Poivre
0.125 tsp
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, pat tofu dry with paper towels.
- Cut into 1/2-inch cubes, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch!)
- Transfer to a plate.
- Roughly chop cilantro.
- Finely chop cashews.
- Peel, then mince or grate garlic.
- Peel, then cut onion into 1/4-inch pieces.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, half the garlic, cashews and curry paste.
- Season with salt and pepper. Cook, stirring often, until onions soften slightly, 3-4 min.
- Stir in tikka sauce, 2 tbsp (4 tbsp) butter and 1/2 cup (1 cup) water.
- Add tofu back to the pan. Stir to combine. Cover and cook, stirring occasionally, until sauce thickens slightly, 8-10 min.
- Meanwhile, add remaining garlic and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine.
- Brush garlic oil over flatbreads, then transfer to an unlined baking sheet.
- Bake flatbreads in the middle of the oven, flipping halfway through, until slightly toasted, 4-5 min.
- Remove curry from heat, then stir in cream.
- Fluff rice with a fork. Divide between plates, then spoon curry over top.
- Sprinkle with cilantro.
- Serve garlic flatbreads alongside.
1290
kcal
Calories
66
g
Fat
23
g
Saturated Fat
136
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
37
g
Protein
85
mg
Cholesterol
1480
mg
Sodium
1
g
Trans Fat
850
mg
Potassium
750
mg
Calcium
10
mg
Iron
