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Korma-Style Tofu Curry
with Rice and Garlic Flatbreads
Aromatics and spices come together perfectly in this velvety, cashew-based tofu curry. Add a fluffy bed of rice and garlicky flatbreads and your stomach is going to be smiling!
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Basmati rice • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • 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) • Cashews (cashews, soybean and/or canola oil) (cashew) • Garlic • Cilantro.
The quantities provided above are averages only.
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 May contain Wheat)
½ cup
Tikka Sauce
(Contains Milk May contain Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
28 g
Cashews, chopped
(Contains Cashews May contain Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
¾ cup
Basmati Rice
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
2 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
1 unit(s)
Yellow Onion
56 mL
Cream
(Contains Milk)
3 unit(s)
Garlic, cloves
7 g
Cilantro
Not included in your delivery
0.38 tsp
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- 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.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- 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. Using a fork, poke tofu all over, then cut into 1/2-inch pieces.
- 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.
- Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- 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, cashews, curry paste and half the garlic.
- 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.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1/2-inch pieces. Season tofu the same way the recipe instructs you to season the chicken. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.