Mushroom and tofu curry
- 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
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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.
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.
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)
Total fat 15g
–Saturated fat 4g
Dietary fibre 7g
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