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Mango Chutney Tofu Curry
with Basmati Rice
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, 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 Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
4 tbsp
Mango Chutney
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
¾ cup
Basmati Rice
7 g
Cilantro
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
3 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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, then cut into 1-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 toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan. Cook in batches, using 1 tbsp oil per batch, if necessary.)
- Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min.
- 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, 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 remaining cilantro.
If you've opted to get tofu, Pat tofu dry with paper towels, then cut into 1-inch pieces. Season tofu in the same way the recipe instructs you to season the chicken.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan. Cook in batches, using 1 tbsp oil per batch, if necessary.) Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. Follow the rest of the recipe as written.