Mushroom and tofu curry
Serves: 6
Time to make: 20 mins , excludes making base mixes
Total cost: $25.80 / $4.30 per serve
(at time of publication)
Ingredients
- 1 portion Mushroom mix (see tip), thawed
- 1 portion Ratatouille and chickpea mix (see tip)
- 2 tablespoons curry powder
- ½ cup light coconut milk
- 1 portion Marinated tofu mix (see tip)
- ⅓cup sultanas
- 4 cups baby spinach leaves
- 1 ½ cups rice
- fresh coriander, to garnish
Instructions
1 Placed the thawed Mushroom mix and the Ratatouille and chickpea mix in a pan with the curry powder and coconut milk and heat through.
2 Add the Marinated tofu mix, sultanas, spinach and coriander and heat gently. Adjust seasoning.
3 Meanwhile cook the rice. Serve the curry on the rice and garnish with coriander.
Variations
Make it gluten free: Check stock and pesto are gluten free in Ratatouille and chickpea mix; check tomato paste and stock are gluten free in Mushroom mix; check tofu is gluten free in Marinated tofu mix; check curry powder is gluten free.
HFG tip
This recipe is part of our Cook once, meals for a week vegetarian special feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!
Nutrition Info (per serve)
-
Calories 492cal
-
Kilojoules 2060kJ
-
Protein 18g
-
Total fat 15g
-
–Saturated fat 4g
-
Carbohydrates 65g
-
–Sugars 17g
-
Dietary fibre 7g
-
Sodium 270mg
-
Calcium 300mg
-
Iron 7.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
