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Karahi-Inspired Tofu Curry
with Golden Tomato-Pepper Gravy and Spinach Rice
This hearty dinner of tofu, simmered in mild tomato curry broth, is inspired by the flavours of karahi curries.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sweet bell pepper • Basmati rice • Yellow onion • Green peas • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Spinach • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
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 May contain Wheat)
¾ cup
Basmati Rice
1 unit
Sweet Bell Pepper
28 g
Baby Spinach
1 unit
Yellow Onion
56 g
Green Peas
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
2 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Using a strainer, rinse rice until water runs clear.
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 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 from heat. Set aside, still covered.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with Cumin-Turmeric Spice Blend, salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Transfer tofu to a plate.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, onions, peppers and peas. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 3-5 min.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add tofu from the plate to the pan with veggies. Stir to mix.
- Add curry paste, tomato sauce base, stock powder, 1/2 tsp (1 tsp) sugar and 1 1/2 cups (3 cups) water.
- Bring to a boil over high, then reduce heat to medium. Cook for 4-5 min, stirring occasionally, until curry thickens slightly.
- Add 1 tbsp (2 tbsp) butter to curry. Season with salt and pepper. Cook, stirring often, until butter melts, 1 min.
- Fluff rice with a fork, then add spinach. Stir until wilted, 1 min.
- Divide rice between bowls.
- Top with curry.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken. Cook for 6-7 min, turning occasionally, until crispy and browned all over.