Creamy Butter Tofu Curry

Name: Creamy Butter Tofu Curry over rice with coriander & bell pepper
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 piece Onion; 10 g Fresh coriander; ⅔ sachet(s) Garam Masala; 150 g White long grain rice; ½ Tomato paste; 1 piece Garlic; 3 piece Tomato; 10 g Ginger paste; 1 piece Bell pepper; 1 sachet(s) Curry powder; 180 milliliters Coconut milk; 200 g Tofu; 20 g Sunflower seeds; 1 tablespoon Sunflower oil; 2 tablespoon [Plant-based] butter; 100 milliliters Low sodium vegetable stock; 1 teaspoon Red wine vinegar; 2 tablespoon Cornstarch [or flour]

over rice with coriander & bell pepper

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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?

Tags:

Plant-based

Allergens:

Selderij

•Mosterd

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

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

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

•Tall-Sided Pan

•Pan

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.