Mushroom and tofu curry

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 6

Time to make: 20 mins , excludes making base mixes

Ingredients

More weights & measures

1 portion Mushroom mix (see tip), thawed
1 portion Ratatouille and chickpeagarbanzoX mix (see tip)
2 tablespoons curry powder
½ cup light coconut milk
1 portion Marinated tofu mix (see tip)
⅓cup sultanasgolden raisinsX
4 cups baby spinach leaves
1 ½ cups rice
fresh coriandercilantroX, 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.

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