Tofu & Veggie Korma Curry

Name: Tofu & Veggie Korma Curry with Rice, Yoghurt & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 packet Mild Curry Paste; 1 packet Flaked Almonds; 1 packet Greek-Style Yoghurt; 1 Zucchini; 1 packet Asian Greens; 1 Firm Tofu; packet Basmati Rice; 1 packet Coconut Milk; 1 drizzle olive oil; 20 g butter; 1.5 cup water; ½ tsp brown sugar

with Rice, Yoghurt & Flaked Almonds

Get up to $230 off

Harnessing the flavours from coriander, cumin, paprika and turmeric, our mild curry paste works a treat in this korma curry and creates the perfect flavour base for the tofu and veggies to soak up. All that's left to do is dig in!

Tags:

Kid Friendly

•Veggie

Allergens:

Milk

•Almond

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

1 packet

Mild Curry Paste

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Zucchini

1 packet

Asian Greens

Firm Tofu

(Contains: Soy; May be present: Peanuts, Sesame, Gluten, Wheat.)

packet

Basmati Rice

(May be present: Soy, Gluten, Wheat.)

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

½ tsp

brown sugar

Nutritional Values

Calories652 kcal

Energy (kJ)2730 kJ

Fat45.9 g

of which saturates23.8 g

Carbohydrate23.7 g

of which sugars13.4 g

Dietary Fibre15.4 g

Protein30.8 g

Sodium1230 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• To a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. • Stir through the butter. Cover to keep warm. TIP: The rice will finish cooking in its own steam so don't peek!

• While rice is cooking, roughly chop Asian greens. • Slice zucchini into half-moons. • Cut plain tofu (see ingredients) into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini, until tender, 4-5 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add mild North Indian spice blend and cook, turning to coat, until fragrant, 1 minute.

• Add mild curry paste, coconut milk, the brown sugar, Asian greens and return cooked zucchini to the pan and cook stirring, until thickened, 2-3 minutes. Season to taste.

• Divide rice between bowls. • Top with tofu and veggie korma curry. • Sprinkle over flaked almonds and dollop over Greek-Style yoghurt to serve. Enjoy!