Protein Boost | Vibrant Vegetable Curry with Tofu
Cauliflower, Sweet Pepper & Warm Garlic Naan
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Swirl in a dollop of yogurt at the last minute to give this easy curry its voluptuous consistency. Creamy and colourful, it showcases tender florets of cauliflower and chunks of sweet pepper. The veggies simmer in a tomato and demi-glace sauce, with tikka-inspired spices, plus a little tipple of lime juice to tighten up those flavours. Looking for something to sop it up with? May we present oven-toasted naan bread brushed with garlic oil.
We will send you:
- 15ml Minced garlic
- 200g Cauliflower florets
- 1 Lime
- 1 Sweet pepper
- 200ml Tomato sauce
- 30ml Vegetable demi-glace
- 100g Greek yogurt
- 2 Naan
- 1 Block of tofu (non-GMO)
- 9g Time for Tikka spices (sea salt, garlic purée, ginger purée, paprika, coriander, cumin, turmeric, black peppercorns, cinnamon, star anise, fennel)
Contains: Milk, Soy, Wheat
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Basting brush
Large pan
Total Fat
34 g
Saturated Fat
5 g
Sodium
1950 mg
Total Carb
88 g
Sugars
18 g
Protein
47 g
Fibre
12 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve, core and medium-dice the sweet pepper. Halve the lime; juice ½ and quarter the remaining ½.
Start the curry
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the cauliflower (halve if large) and sauté, 8 to 9 min., until beginning to brown. Add the sweet pepper, ½ the garlic and 2 tbsp water (double for 4 portions). Sauté, 2 to 3 min., until the water has evaporated and the cauliflower is tender; season with S&P.
Finish the curry
To the pan of vegetables, add the tomato sauce, demi-glace, lime juice, ¼ cup water (double for 4 portions), the spices and S&P. Cook, stirring occasionally, 2 to 3 min., until beginning to thicken. Off the heat, add the yogurt; stir well.
Cook the tofu
Pat the tofu dry with paper towel; cut into medium cubes. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Make the garlic naan
Meanwhile, in a small bowl, combine the remaining garlic, a drizzle of oil and S&P. Brush the naan with the garlic oil. Toast directly on an oven rack, 2 to 3 min., until warmed through. Transfer to a cutting board and cut into wedges.
Plate your dish
Divide the curry, tofu and garlic naan between your bowls. Garnish with the lime wedges. Bon appétit!
