Creamy Butter Tofu Curry
over rice with coriander & bell pepper
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?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
- Prepare the stock.
- Chop the onion and crush or mince the garlic. Cut the bell pepper into strips and dice the tomato.
- 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.
- Melt a knob of butter in the same pan over medium-high heat. Fry the bell pepper and onion for 3 - 4 minutes.
- 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.
- Wrap the tofu in kitchen paper and squeeze out the excess liquid, then dice it.
- 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 a frying pan over high heat. Fry the tofu for 3 – 4 minutes, then transfer to a plate lined with kitchen paper.
- When the sauce is done, add the tofu.
- Meanwhile, boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes or until done.
- Stir a knob of butter into the sauce, then 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.
