The protein cooking time listed in this recipe has been updated.
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Serving size
Ingredients
Ingredients
-
560g tofu (Soya)(Tofu (Water, Soya Beans, Nigari))
- 1 chilli
-
2 tsp garam masala(Cardamom, Cinnamon, Black Cumin, Cloves, Nutmeg, Black Peppercorns)
- 1 handful of fresh coriander
-
800g chopped tomatoes(Tomatoes, Tomato Juice, Citric Acid (E330))
- 240g chestnut mushrooms
- 160g baby spinach
- 1 onion
- 1 garlic bulb (use half)
- 1 tsp black mustard seeds (Mustard)
-
200ml coconut milk(Coconut, Water)
-
160g brown rice(brown rice (100%))
-
2 tbsp Madras spice paste (Mustard)(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin,Mustard, Black Pepper), Sunflower Oil, Paprika, Garlic, Ginger, Salt, Tamarind Concentrate, Cornflour, Crushed Red Chillies, Ground Cardamon, Cayenne Pepper, Acetic Acid)
Allergens
Contains:
Soya, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 94Kcal | 546Kcal |
| 393kJ | 2285kJ | |
| Fat | 4.3g | 25g |
| of which saturates | 1.7g | 9.7g |
| Carbohydrates | 8g | 46g |
| of which sugars | 2.1g | 12g |
| Protein | 5.4g | 31g |
| Salt | 0.05g | 0.31g |
| Fibre | 1.4g | 8.4g |
Vegan
Prep in 10
High protein
4 of 5 a day
Tofu & Mushroom Madras Curry with Brown Rice
Hearty filling tofu and earthy mineral-dense mushrooms are the main ingredients in our madras curry. Simmer away with black mustard seeds, garam masala, chopped tomatoes and coconut milk to make it creamy and decadent. Stir through spinach for vitamin K. Brown rice on the side to soak up the sauce.
Cooking Instructions
Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Meanwhile, thinly slice the onion and mushrooms. Finely chop or crush 3 garlic cloves. Drain the tofu, pat dry with paper towel and cut into 2cm cubes.
- Heat a large frying pan with 2 tsp oil on medium-high heat. Add the onion and mushrooms and cook for 4-5 mins, until soft and golden brown. Season with sea salt and black pepper.
- Add the mustard seeds, garam masala, madras paste (to taste) and garlic to the pan. Cook for 1 min, then stir in the tofu and cook for 1 min. Pour in the chopped tomatoes and coconut milk and cook for 8-10 mins, until thickened.
- Meanwhile, finely chop the coriander. Thinly slice the chilli (remove the seeds for less heat). Stir the spinach and half the coriander into the curry, until wilted. Season with sea salt and black pepper.
- Serve the curry in bowls with the rice alongside. Garnish with the remaining coriander and chilli (to taste).
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