Indian-Style Tofu Curry
with Sweet Potatoes and Basmati Rice
Turkey 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
Tofu
(Contains Soy)
¾ cup
Basmati Rice
1 tbsp
Ginger-Garlic Puree
2 unit
Tomato
1 unit
Sweet Potato
56 g
Onion, chopped
1 tbsp
Indian Spice Mix
(Contains Mustard)
1 unit
Coconut Milk
2 unit
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
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, heat a large non-stick pan over high heat. While the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces. When hot, add 1 tbsp (2 tbsp) oil, then tofu and onions. Cook, stirring occasionally, until tofu is crispy, 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.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook it in the same way the recipe instructs you to cook the chicken, until crispy 6-7 min.
