To keep things vegan, we've swaped paneer for tofu in this Indian classic.
149 Reviews
Cals 475 · Prot 10 · Carbs 33 · Fat 36
Vegan
45 min
To keep things vegan, we've swaped paneer for tofu in this Indian classic.
149 Reviews
Cals 475 · Prot 10 · Carbs 33 · Fat 36
Vegan
Ingredients
Tofu
Firm tofu
9*
500 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Curry
Brown onion
0.5 Pieces
Garlic cloves
3 Pieces
Ginger
30 Grams
Large green chilli
1 Piece
Water
100 ML
Vegetable stock cube
15*
0.5 Pieces
Vegetable oil
2 Tbsp
Cumin powder
2 Grams
Chilli powder
2 Grams
Garam masala
5 Grams
Tomato passata
200 Grams
Brown sugar
5 Grams
Coconut milk
400 ML
Spinach
200 Grams
Salt
0.5 Tsp
Lemon
1 Piece
Rice
Basmati rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
Allergens
*9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
1989 / 475
Fats (g)
36.2
of which saturated (g)
20.7
Carbohydrates (g)
33
of which sugars (g)
12.6
Fibers (g)
12.7
Proteins (g)
10.3
Salt (g)
1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and finely chop the red onion. Peel and mince the garlic. Finely chop the greenchilli. Bring a pot of salted water to a boil.
2 Boil rice
Add the basmati rice, a pinch of salt and the measuredwater to a pan with a lid and bring to boil over high heat. Once boiling, reduce heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
3 Make sauce
Meanwhile, heat a large non-stick pan over a medium-low heat with a drizzle of oil. Add the onion and cook for 5-6 min until softened. Once softened, add the garlic, ginger paste, greenchilli(spicy!), cumin, chillipowder(spicy!) and garam masalapowder. Cook for 1 min. Add the 0.5 stockcube, measured water, tomato passata, brown sugar and coconut milk. Simmer for 10 min until thickened.
4 Fry tofu
Meanwhile, drain the tofu and pat dry with paper towel. Heat a separate large non-stick pan over a medium heat with a drizzle of oil. Once hot, add the tofu and fry for 5 min until golden and crispy (see pro tip). Season with salt. Set aside.
Tip!The key to achieving crispy tofu is a hot pan, a generous amount of oil and patience. Once you've placed the cubes in the hot pan, don't touch them for a while. Turn them only once browned.
5 Blanch
Trim the spinach stems. Roughly chop the spinach. Once the water is boiling, add the spinach and boil for 3 min. Drain and squeeze out any excess water.
6 Serve
Add the spinach to the sauce. Blitz the sauce in a blender until smooth. Add the fried tofucubes. Serve with rice and lemon wedges.