Tofu Makhani Curry with Cauli Rice

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (4 Nights For 4) on Sunday, July 24, 2022.

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Nourishing, satisfying and packed with protein, this classic Indian recipe is a simple but scrumptious way to enjoy tofu. The flavours are milder than many Indian recipes, and the hearty combination of tofu, green peas and spinach served over cauliflower rice makes an excellent vegetarian weeknight dinner!

Ingredients

Cauli Rice

400g diced cauliflower
1 twin pack baby bok choy, thinly sliced
250g frozen peas
100g baby spinach

To Serve

1 bunch coriander, leaves picked
1 pinch of chilli flakes

Tofu Curry

2 tsp oil
2 Tbsp cornflour
1 cup water
50g butter curry paste
25g tomato paste
200ml coconut milk
1 tsp salt
600g tofu, diced 2cm

Steps

Preheat oven to 220°C (or 200°C fan bake).
Place diced cauliflower on a lined oven tray and season with salt and pepper. Bake in the oven for an initial 10 minutes. Thinly slice bok choy. After 10 minutes, remove from tray and add bok choy, peas and a splash of water. Return to oven to cook for about 5 minutes, until vegetables are tender.
Heat oil in a large frypan on medium-high heat. In a small bowl combine cornflour and water measure to form a slurry. Add to pan along with butter curry paste and tomato paste and cook for about 1 minute, until fragrant. Add coconut milk and salt and bring to a simmer. Cook for about 3 minutes, until thick.
While curry cooks, dice tofu 2cm. When curry has been cooking 3 minutes, add tofu and cook for a further 2-3 minutes, until tofu is hot. Season to taste with salt and pepper and remove from heat.
Pick coriander leaves and set aside for serving.
Remove vegetables from oven and toss through baby spinach to wilt.
Cauli rice with curry and sprinkle over coriander and chilli flakes.

Nutritional Information

Energy	1832 kj 438 kcal
Protein	26.5g
Carbohydrate	21.7g
Fat	21.9g