Tofu Veggie Korma Curry
with Rice, Yoghurt & Flaked Almonds
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
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;)
1
Zucchini
1 packet
Asian Greens
1
Firm Tofu
(Contains: Soy; May be present: Peanuts, Sesame, Gluten, Wheat.)
packet
Basmati Rice
(May be present: Soy, Gluten, Wheat.)
1 packet
Coconut Milk
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!
