Butter Tofu Curry and Rice
Green
A vegetarian curry packed full of flavour.
Ingredients
- Ingredient
- Amount
- Mixed root vegetables*, cut into small cubes
- 800 grams
- Canola oil
- 50 millilitres
- Onion, diced
- 300 grams
- Garlic, minced
- 35 grams (7 cloves)
- Ginger, grated or minced
- 35 grams
- Salt reduced chicken flavoured stock powder
- 15 grams
- Butter chicken curry paste
- 75 grams
- Salt reduced tomato paste
- 100 grams
- Extra firm tofu, cut into small cubes
- 700 grams
- Mixed green vegetables^
- 150 grams
- Reduced fat coconut milk
- 400 millilitres
- Canned diced tomatoes
- 400 grams
- White rice, uncooked
- 550 grams
This is a School Lunch Project Menu item, best served “with Fruit”.
Method
- Put a large stock pot filled with water over medium heat and bring to the boil. Blanche the root vegetables, by adding to the boiling water and removing after 1 to 2 minutes. Drain and set aside.
- Put the large stock pot over medium heat and add the oil.
- Add the onion and cook until it is well browned.
- Add the garlic, ginger, stock powder, curry paste and tomato paste and cook for a few minutes until fragrant.
- Add tofu, and cook on high heat, stirring for 10 minutes.
- Add the blanched root vegetables and green vegetables and cook for a few minutes.
- Add the coconut milk and canned tomatoes and stir to combine. Simmer for approximately 10 minutes or until vegetables are tender.
- Rinse the rice well in a colander and cook according to packet instructions.
*We encourage you to use what is in season and available to you. Sweet potato, carrot, potato, swede and parsnip all work well. ^We encourage you to use what is in season and available to you. Broccoli, zucchini, peas, beans and Asian greens all work well.