Butter Tofu Curry and Rice
Green
A vegetarian curry packed full of flavour.
Ingredients
- Ingredient
- Amount
- Mixed root vegetables*, cut into small cubes
- 800 grams
- Canola oil
- 50 millilitres
- Onion, diced
- 300 grams
- Garlic, minced
- 35 grams (7 cloves)
- Ginger, grated or minced
- 35 grams
- Salt reduced chicken flavoured stock powder
- 15 grams
- Butter chicken curry paste
- 75 grams
- Salt reduced tomato paste
- 100 grams
- Extra firm tofu, cut into small cubes
- 700 grams
- Mixed green vegetables^
- 150 grams
- Reduced fat coconut milk
- 400 millilitres
- Canned diced tomatoes
- 400 grams
- White rice, uncooked
- 550 grams
This is a School Lunch Project Menu item, best served “with Fruit”.
Method
- Put a large stock pot filled with water over medium heat and bring to the boil. Blanche the root vegetables, by adding to the boiling water and removing after 1 to 2 minutes. Drain and set aside.
- Put the large stock pot over medium heat and add the oil.
- Add the onion and cook until it is well browned.
- Add the garlic, ginger, stock powder, curry paste and tomato paste and cook for a few minutes until fragrant.
- Add tofu, and cook on high heat, stirring for 10 minutes.
- Add the blanched root vegetables and green vegetables and cook for a few minutes.
- Add the coconut milk and canned tomatoes and stir to combine. Simmer for approximately 10 minutes or until vegetables are tender.
- Rinse the rice well in a colander and cook according to packet instructions.
*We encourage you to use what is in season and available to you. Sweet potato, carrot, potato, swede and parsnip all work well. ^We encourage you to use what is in season and available to you. Broccoli, zucchini, peas, beans and Asian greens all work well.
Serves: 10
This recipe has been produced for the School Lunch Program by School Food Matters in partnership with Loaves and Fishes Tasmania and Department of Health Tasmania Dietitians.
Feel free to share with this acknowledgement.