The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pasanda Tofu Curry with Turmeric Rice & Kachumber Salad
A fragrant curry brimming with flavour. Dish up a refreshing kachumber salad and fragrant turmeric rice. Michelin-star quality, ready in no time.
1/3 daily fibre
7 plants
Serving size
Ingredients
- 400ml coconut milk (Coconut, Water)
- 2 tbsp tomato purée
- 4 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 1 handful of fresh coriander
- 160g baby spinach
- 1 unwaxed lemon
- 200g baby tomatoes
- 1 cucumber
- 2 shallot
- 200g brown rice (100% Brown Rice)
- 1 tsp turmeric
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 634
Protein: 30g
Carbs: 55g
Fat: 31g
Pasanda Tofu Curry with Turmeric Rice & Kachumber Salad
A fragrant curry brimming with flavour. Dish up a refreshing kachumber salad and fragrant turmeric rice. Michelin-star quality, ready in no time.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl & a sieve
Get the rice on
- Add the rice and turmeric to the saucepan, boil for 25-30 mins, until cooked, then drain
- Meanwhile, drain the tofu, pat dry with paper towel and cut into 2cm cubes
Make the kachumber salad
- Dice the cucumber into 1cm chunks. Finely dice the shallots. Halve the tomatoes
- Add the cucumber, half the tomatoes and half the shallot to the medium bowl, with the juice from half the lemon (or to taste). Season with salt and pepper
Build the curry
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the tofu and cook for 8 mins, turning occasionally, until crisp and golden. Season with a pinch of salt. Remove from the pan
- Reheat the frying pan with 1 tsp oil on medium-high heat. Add the remaining tomatoes and shallot and cook for 2-3 mins, until softened
- Stir in the pasanda spice and tomato puree, cook for another minute, then add the tofu back into the pan
- Pour in the coconut milk and simmer for 10-12 mins, until slightly thickened
- Rinse the spinach, then stir through in the final minute to wilt. Season with salt and pepper to taste
Plate up
- Roughly chop the coriander and stir half through the sauce
- Serve the pasanda tofu curry into bowls, with the turmeric rice and kachumber salad alongside. Garnish with the coriander and remaining lemon, cut into wedges
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