Quick Tofu Jalfrezi Curry
over Basmati Rice
Cooking time
15 minutes
Servings
2/4
Calories
640 /serving
Jalfrezi is a popular pick on Indian menus. This meatless version lands on the plate faster than a restaurant order, thanks in part to pre-cooked rice. It's full of colour from sweet pepper and red onions under a flurry of fresh mint.
We will send you:
- 1 Block of tofu (non-GMO)
- 1 Sweet pepper
- 50g Sliced red onions
- 14g Mint
- 227g Pre-cooked basmati rice
- 30ml Ginger-garlic purée
- 30ml Tomato paste
- 15g Ginger Masala spices (garlic purée, ginger purée, sea salt, coriander powder, cumin powder, paprika, turmeric, cumin seeds, black pepper, fennel seeds, coriander seeds, cinnamon, star anise)
Contains: Milk • Soy
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
32 g
Saturated Fat
10 g
Sodium
350 mg
Total Carb
54 g
Sugars
9 g
Protein
35 g
Fibre
6 g
Preparation
Mise en place
- Pat the tofu dry; halve crosswise and cut into ½ inch sticks.
- Halve, core and medium-dice the sweet pepper.
- Pick the mint leaves off the stems; roughly chop the leaves.
Make the jalfrezi
- In a large pan, heat a drizzle of oil on medium-high.
- Add the tofu and cook, 1 to 2 min. on one side, until golden brown.
- Flip and add the sweet pepper, onions and S&P. Sauté, 3 to 4 min., until crisp-tender.
- Add the tomato paste, spices, ginger-garlic purée and 2 tbsp butter (double for 4 portions). Sauté, 30 sec. to 1 min., until dark red and fragrant.
- Add 1 cup water (double for 4 portions) and cook, stirring often, 1 to 3 min., until thickened.
Warm the rice
- Meanwhile, poke small holes in the bag of rice.
- Microwave, 1 ½ to 2 min., until heated through.
- Transfer to a bowl; season with S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the jalfrezi.
- Garnish with the mint. Bon appétit!
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