Cook time: 30 minutes
couple, family
There’s a heap of coriander in this dish, the roots are cooked down with the ginger and garlic, while the leaves are blended raw into the sauce.
*If you’re on the 4- or 5-night plan, coriander is a shared ingredient. Use three quarters for this recipe.
Strain and dice the tofu into 2 cm cubes. Toss with the tofu marinade. Gently mix with the tofu and allow to marinate, while you preheat the oven to 200 degrees Celsius.
Bake for 15 to 20 minutes, flipping halfway through, until golden.
Bring a small pot of lightly salted water to the boil cook the rice for 15 to 20 minutes, until fully cooked.
Remove the stalk from the kale and discard. Remove a little stalk from the silverbeet (but leave most on). Finely chop both.
Mince the garlic and ginger.
Remove the coriander stalk and some root. Finely chop.
Dice the onion, then sweat in a medium pot for 5 minutes. Add ginger, garlic and the coriander stalk, then cook for another minute.
If you like a little heat, chop the chili and add to the curry.
Add the chopped greens to the pot with a pinch of salt.
Next add the coconut cream, garam masala and water, then bring to simmer. If it starts looking dry, add a bit more water. Cook for 5 minutes.
Puree the curry along with the coriander leaves, then transfer back to the pot. Add the roasted tofu and peas to heat through.
Taste and adjust the seasoning.
Serve over rice with lime chili pickle on the side.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
