Mushroom and tofu curry
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.
Nutrition Info (per serve)
Kilojoules 2060kJ
Calories 492cal
Protein 18g
Total fat 15g
Saturated fat 4g
Carbohydrates 65g
Sugars 17g
Dietary fibre 7g
Sodium 270mg
Calcium 300mg
Iron 7.5mg
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!
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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.
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