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Rich Tofu and Sweet Potato Curry
with Buttery Basmati Rice
This quick and easy tofu curry recipe is full of flavour. Ready in no time and rich with a creamy tikka sauce and buttery Basmati Rice! The whole family will love it.
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 unit(s)
Sweet Potato
28 g
Baby Spinach
1 unit(s)
Yellow Onion
½ cup
Tikka Sauce
(Contains Milk)
2 tbsp
Curry Paste
1 tsp
Garlic Salt
56 mL
Cream
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tbsp
Salt*
Nutrition Values
Utensils
Instructions
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, 1 tbsp (2 tbsp) butter and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.Roughly chop spinach, if desired. 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 from heat, then add spinach. Set aside, still covered.
While the pan heats, pat tofu dry with paper towels. Cut into 1-inch pieces. Season with remaining garlic salt and pepper.
Heat a large non-stick pan over medium-high heat (Note: heat large non-stick pan over high heat for 4 ppl). When hot, add 1 tbsp (2 tbsp) butter, then tofu and onions. Cook, tossing often, until onions are tender and tofu is crispy and golden-brown all over, 6-7 min.
Add curry paste to the pan with tofu. Cook, stirring often, until fragrant, 30 sec. Reduce heat to medium-low, then add tikka sauce, cream and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until sauce thickens slightly, 5-7 min.Add roasted sweet potatoes, then stir to combine. Remove from heat, then cover to keep warm.
Fluff rice and spinach with a fork.Divide rice and spinach between plates. Top with rich tofu and sweet potato curry.
