Tofu Korma-Style Curry
with Rice and Garlic Flatbread
Aromatics and spices come together perfectly in this velvety, cashew-based tofu curry. Add a fluffy bed of rice and garlicky flatbread and your stomach is going to be smiling!
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)
½ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
28 g
Cashews, chopped
(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
¾ cup
Basmati Rice
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
1 unit(s)
Yellow Onion
56 mL
Cream
(Contains Milk)
unit(s)
Garlic, bulb
3 unit(s)
Garlic, cloves
7 g
Cilantro
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 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 the pot from heat. Set aside, still covered.
- Meanwhile, pat tofu dry with paper towels.
- Cut into 1/2-inch cubes, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch!)
- Transfer to a plate.
- Roughly chop cilantro.
- Finely chop cashews.
- Peel, then mince or grate garlic.
- Peel, then cut onion into 1/4-inch pieces.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, half the garlic, cashews and curry paste.
- Season with salt and pepper. Cook, stirring often, until onions soften slightly, 3-4 min.
- Stir in tikka sauce, 2 tbsp (4 tbsp) butter and 1/2 cup (1 cup) water.
- Add tofu back to the pan. Stir to combine. Cover and cook, stirring occasionally, until sauce thickens slightly, 8-10 min.
- Meanwhile, add remaining garlic and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine.
- Brush garlic oil over flatbreads, then transfer to an unlined baking sheet.
- Bake flatbreads in the middle of the oven, flipping halfway through, until slightly toasted, 4-5 min.
- Remove curry from heat, then stir in cream.
- Fluff rice with a fork. Divide between plates, then spoon curry over top.
- Sprinkle with cilantro.
- Serve garlic flatbreads alongside.