Protein Boost | Jerk-Spiced Coconut Curry with Tofu
Sweet Potatoes & Heirloom Zucchini
Cooking time
25 minutes
Servings
2/4
Calories
1190 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Put as little as or much jerk spice as you’d like in this Caribbean curry, depending on your heart for the hot stuff. Lashings of coconut milk tame the heat, as it soaks into sweet potatoes and heirloom zucchini, over a bed of soft white rice.
We will send you:
- 2 Heirloom zucchini
- 1 Lime
- 2 Garlic cloves
- 1 Scallion
- 450g Sweet potatoes
- 20g Ginger
- 160g White rice
- 400ml Organic fair-trade coconut milk (non-GMO)
- 15ml Tomato paste
- 10g Real Jerk spices (salt, sugar, allspice, paprika, ginger, onion, black pepper, thyme, cayenne pepper, garlic, cinnamon, cellulose)
- 1 Block of tofu (non-GMO)
Contains: Soy • Sulphites
You will need:
Grater
Oil
Peeler
Salt & pepper (S&P)
2 Medium pots
Total Fat
54 g
Saturated Fat
34 g
Sodium
170 mg
Total Carb
136 g
Sugars
20 g
Protein
44 g
Fibre
14 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, small-dice the sweet potatoes.
- Peel and grate the ginger.
- Mince the garlic.
- Quarter the zucchini lengthwise; cut crosswise into ½ inch pieces.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
Start the curry
- In a second medium pot, heat a drizzle of oil on medium-high.
- Add the sweet potatoes and sauté, 3 to 4 min., until beginning to brown.
- Add the garlic, ginger and white bottom of the scallion.
- Sauté, 30 sec. to 1 min., until fragrant.
Finish the curry
- To the pot of curry, add the tomato paste, spices (start with ½ for a milder flavour) and S&P.
- Cook, stirring often, 1 to 2 min., until dark red.
- Add the coconut milk, ½ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 4 to 6 min., until slightly partially cooked.
- Add the zucchini and cook, stirring often, 8 to 10 min., until thickened and tender.
Finish & serve
- To the pot of curry, add the lime juice; stir well.
- Divide the rice between your bowls.
- Top with the curry.
- Garnish with the green top of the scallion and lime wedges. Bon appétit!
