Creamy Butter Tofu Curry
over rice with coriander & bell pepper3.5(174)
Calories
:
836 kcalProtein
:
19.1g proteinTotal
:
30 minutesDifficulty
:
EasyPlant-based
Allergens:
- Selderij
- Mosterd
- Soja
- Selderij
- May contain traces of allergens
- Sesamzaad
- Pinda's
- Noten
Did you know that per 100 grams, tofu contains more calcium than 1 glass of milk and as much iron as 100 grams of steak?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
5 g
Fresh coriander
(May be present: Selderij)
⅓ sachet(s)
Garam Masala
75 g
White long grain rice
¼
Tomato paste
½ piece
Garlic
1.5 piece
Tomato
5 g
Ginger paste
½ piece
Bell pepper
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
90 milliliters
Coconut milk
100 g
Tofu
(Contains: Soja)
10 g
Sunflower seeds
(May be present: Sesamzaad, Pinda's, Noten)
Not included in your delivery
½ tablespoon
Sunflower oil
1 tablespoon
[Plant-based] butter
50 milliliters
Low sodium vegetable stock
½ teaspoon
Red wine vinegar
1 tablespoon
Cornstarch [or flour]
Nutrition Values
Energy (kJ)3496 kJ
Calories836 kcal
Fat43.8 g
Saturated Fat23.5 g
Carbohydrate89.1 g
Sugar15.3 g
Dietary Fiber9.3 g
Protein19.1 g
Salt0.4 g
Potassium338.9 mg
Calcium27.8 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole with Lid
•Paper Towel
•Plate
•Pan
Cooking Steps
1
- Prepare the stock.
- Chop the onion and crush or mince the garlic. Cut the bell pepper into strips and dice the tomato.
- Wrap the tofu in kitchen paper and squeeze out the excess liquid, then dice it.
- Heat a clean deep frying pan over medium heat and toast the sunflower seeds until lightly golden-brown, then remove from the pan and set aside.
2
- Transfer the cornstarch to a plate and season with salt and pepper, then coat the tofu with it.
- Heat a drizzle of sunflower oil in the same pan over high heat. Fry the tofu for 3 - 4 minutes or until golden-brown, then transfer to a plate lined with kitchen paper.
- Melt a knob of butter in the same pan over medium-high heat. Fry the bell pepper and onion for 3 - 4 minutes.
3
- Add the garlic, ginger paste, tomato, Garam Masala* and curry powder. Mix well and fry for 2 - 3 minutes.
- Deglaze with the red wine vinegar, the coconut milk and the stock.
- Lower the heat and simmer for 10 - 15 minutes, covered. Taste and add a pinch of sugar if necessary.
- Chop the coriander in the meantime.
*Take care, this ingredient is spicy! Use as preferred.
4
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes or until done.
- Stir the tofu and a knob of butter into the sauce. Taste and season with salt and pepper if necessary.
- Serve the rice on deep plates and top with the curry.
- Garnish with the coriander and the sunflower seeds to finish.
