Indian-Style Ground Tofu Curry
with Sweet Potato and Basmati Rice
Tofu curry is quick, simple and packed with bold, Indian-inspired flavours! This creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight!
The quantities provided above are averages only.
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)
¾ cup
Basmati Rice
1 tbsp
Ginger-Garlic Puree
2 unit(s)
Tomato
1 unit(s)
Sweet Potato
56 g
Onion, chopped
1 tbsp
Indian Spice Blend
1 unit(s)
Coconut Milk
2 unit(s)
Green Onion
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Red Curry Paste
(Contains Seafood/Fruit de Mer)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F.Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min. Meanwhile, add 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.
Cut tomato into 1/2-inch pieces. Thinly slice green onions.Add rice to the boiling water. 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, then crumble into pea-sized pieces.Heat a large non-stick pan over high heat. When hot, add 1 tbsp (2 tbsp) oil, then tofu and onions. Cook, stirring often, until tofu is golden-brown all over, 6-7 min.Season with salt and pepper.
Reduce heat to medium, then add tomatoes to the pan with tofu. Cook, stirring occasionally, until tender, 3-4 min. Add red curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.
Add coconut milk, soy sauce and 1/4 cup water (use same for 4 ppl) to the pan. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring often, until curry thickens slightly, 4-5 min.
Add roasted sweet potatoes to curry. Cook, stirring often, until combined, 1-2 min. Season with pepper, to taste. Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter. Divide rice between plates. Top with curry.Sprinkle remaining green onions over top.
