.png)
.png)
.png)
Mango Chutney Tofu Curry
with Crispy Chana Dal
This tofu curry cooked with sweet mango chutney, fragrant spices and curry paste is a taste extravaganza! You'll spoon this mouthwatering curry over buttery, cilantro-flecked rice, then garnish it with crispy chana dal to create a dish that will have everyone around the dinner table drooling!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
1 tbsp
Indian Spice Blend
4 tbsp
Mango Chutney
2 tbsp
Curry Paste
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
¾ cup
Basmati Rice
7 g
Cilantro
28 g
Chana Dal
(Contains Soy May contain Egg, Tree nuts)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, 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, core, then cut pepper into 1/2-inch pieces.Halve zucchini lengthwise, then cut into 1/4-inch half-moons.Roughly chop cilantro.Pat tofu dry with paper towels. Cut into 1/2-inch pieces.Add tofu, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then flip tofu to coat.
Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan. Cook in 2 batches if necessary, using 1/2 tbsp oil per batch.) Sear until tofu is golden-brown, 1-2 min per side. Remove the pan from heat. Transfer tofu to a plate.
Return the same pan to medium-high.Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add peppers and zucchini. Cook, stirring occasionally, until slightly softened, 1-2 min. Season with salt and pepper.Add remaining Indian Spice Mix and curry paste. Cook, stirring often, until fragrant, 30 sec.
Add tofu, mango chutney and 1/3 cup (2/3 cup) water to the pan with veggies. Cook, stirring often, until sauce comes to a simmer.Once simmering, reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 3-4 min. (TIP: If sauce reduces too much, add water to the pan, 1 tbsp at a time, until desired consistency is reached.)Season with salt and pepper, to taste.
Add half the cilantro and 2 tbsp (4 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.Divide rice between plates. Spoon mango chutney tofu curry over top. Sprinkle with chana dal and remaining cilantro.
