Mushroom and tofu curry
Time to make: 20 mins , excludes making base mixes
(at time of publication)
Nutrition Info.(per serve)
1 portion Mushroom mix (see tip), thawed
1 portion Ratatouille and chickpeagarbanzoX mix (see tip)
2 tablespoons curry powder
1/2 cup light coconut milk
1 portion Marinated tofu mix (see tip)
1/3cup sultanasgolden raisinsX
4 cups baby spinach leaves
1 1/2 cups rice
fresh coriandercilantroX, to garnish
Total fat 15g
Saturated fat 4g
Dietary fibre 7g
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!