Tofu Curry and Crispy Chana Dal
with Buttered Cilantro Rice
You'll be amazed at how much flavour is infused in this curry dish by marinating the tofu with herbs and spices, then cooking it in creamy Tikka sauce. To finish off this easy breezy meal, everything gets spooned over buttery cilantro rice and a sprinkle of crispy chana dal for extra flavour and crunch!
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
Dal Spice Blend
½ cup
Tikka Sauce
(Contains Milk)
¾ cup
Basmati Rice
56 g
Baby Spinach
113 g
Mirepoix
28 g
Chana Dal
(Contains Soy May contain Egg, Tree nuts)
43 g
Cream Cheese
(Contains Milk)
7 g
Cilantro
1 tbsp
Chicken Stock Powder
(Contains Soy)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add rice, stock powder and 1 1/4 cups (2 1/2 cups) water 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 from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high heat.Strip leaves from cilantro stems. Thinly slice stems, then roughly chop leaves, keeping stems and leaves separate.Pat tofu dry with paper towels, then crumble into pea-sized pieces,Add tofu, cilantro stems, 1/4 tsp (1/2 tsp) salt and 2 tsp (4 tsp) Dal Spice Blend to a large bowl. Season with pepper, then combine.
When the pan is hot, add mirepoix, 1/3 cup (2/3 cup) water, then 1 tbsp (2 tbsp) butter. Season with salt and pepper. Cook, stirring occasionally, until water evaporates, 4-5 min.While veggies cook, roughly chop spinach.
Add tofu mixture to the pan with mirepoix, then reduce heat to medium. Cook, stirring often, until tofu is golden-brown all over, 6-7 min.Sprinkle remaining Dal Spice Blend over the pan, then add Tikka Sauce and cream cheese. Cook, mixing cream cheese into mixture, until almost combined and sauce is fragrant, 30 sec-1 min.
Add 1 cup (1 1/2 cups) water to the pan. Cook, stirring often, until sauce comes to a simmer. When simmering, cook, stirring occasionally, until sauce thickens slightly and carrots are tender, 5-6 min.Add spinach. Cook, stirring gently, until spinach wilts, 1 min. Season with salt and pepper, to taste.
Add remaining cilantro and 1 tbsp (2 tbsp) butter to the pot with rice. Fluff with a fork until butter melts.Divide rice between bowls. Spoon tofu and tikka sauce over top.Sprinkle chana dal over plate.
