Mango Chutney Tofu Curry
with Crispy Chana Dal
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, then garnish it with crispy chana dal to create a dish that will have everyone around the dinner table drooling.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Zucchini • Sweet bell pepper • Basmati rice • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • 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) • Channa dal (channadal, salt, chili, vegetable oil, canola oil, soybean oil) (soy) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Cilantro.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1
Tofu
(Contient Soya Peut contenir Blé)
1
Mélange d'épices indien
(Peut contenir Sésame, Soya, Noix, Sulfites, Moutarde, Triticale, Lait, Arachides, Blé)
4
Chutney de mangues
(Peut contenir Crustacés, Moutarde, Sésame, Oeuf, Soya, Sulfites, Noix, Poisson, Gluten, Lait, Blé)
2
Pâte de cari
(Peut contenir Moutarde, Lait, Poisson, Gluten, Soya, Crustacés, Oeuf, Sésame, Sulfites, Blé, Noix)
1
Poivron
1
Courgette
¾
Riz basmati
7 g
Coriandre
28 g
Chana dal
(Peut contenir Oeuf, Blé, Poisson, Sésame, Noix, Arachides, Sulfites, Moutarde, Triticale, Crustacés, Soya, Lait)
Pas inclus dans votre livraison
1
Huile*
¼
Sel*
3
Beurre non salé*
(Contient Lait)
0.13
Poivre*
Informations nutritionnelles
Ustensiles
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. Using a fork, poke tofu all over, 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.)
- Cook, turning 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, until thickened slightly, 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 chana dal and remaining cilantro.
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 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.) Cook, turning occasionally, until crispy and golden all over, 6-7 min. Remove the pan from heat. Transfer tofu to a plate.
Simmer curry, stirring occasionally, until thickened slightly, 3-4 min.