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Mushroom and tofu curry
Serves: 6
Time to make: 20 mins , excludes making base mixes
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
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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
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–Sugars 17g
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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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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