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Mild zesty curry with bok choy and tofu (GFO)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
35 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Sweet potato 150 gr 300 gr
Potato 200 gr 400 gr
Tofu 225 gr 450 gr
Ginger 1 cm 2 cm
Bok choy 1 bunch 2 bunches
Coconut milk 200 ml 400 ml
Curry powder 1 tbsp 2 tbsp
Couscous ½ cup 1 cup
Spring onion 3 stalks 6 stalks
Lime 1 2
*Olive oil 1 tbsp 2 tbsp
*Soy sauce 2 tbsp 4 tbsp
*Syrup (maple, agave) 1 tbsp 2 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 502Kj
  Protein 5.2g
  Fat, Total 3.6g
  –  Saturated 1.5g
  Carbohydrates 14.2g
  – Sugars 5g
  Sodium 179g
  Allergens Gluten (couscous)
This mild and zesty curry with bok choy and tofu is delicious and tasty. The ginger and curry powder give this plant-based super dish the right amount of dept. Enjoy.

TOOLS: Oven, 2 oven trays, fry pan, bowl, spatula

METHOD

1

BAKE & PREP                                     

Pre heat oven to 200C ● cut both of the potatoes in 1cm cubes leaving skin on ● place potato cubes on oven tray with 1(2) tbsp of oil, mix and bake for 25 minutes until tender ● place couscous in a bowl and cover with boiling water ratio 1:1 ● cover and set aside for 7 minutes then fluff with a fork

2

BLEND                                

Place in blender: 200(400)ml of coconut milk, juice of 1(2) lime, peeled ginger, 2(4) tbsp of soy sauce, 1(2) tbsp of syrup, curry powder and 200(400)ml of water ● blend until smooth

3

PREP & COOK                       

Slice tofu into 1cm cubes ● mix tofu with 1/3 of the blended sauce ● place coated tofu on a second oven tray and place in the oven with the potatoes ● cook for 10-15 minutes, turning them at the half way mark  ●  finely slice spring onion and bok choy

4

COOK                                    

Add remaining sauce in a fry pan and bring to the boil ● when potatoes and tofu are cooked add to the pan ● add bok choy and half of the spring onion to the pan ● simmer for 5 minutes and season with salt if necessary ● add some water if curry becomes too dry

5

FINISH & SERVE               

Coarsely chop coriander ●  place couscous in a bowl ● top with curry ● garnish with set aside spring onion and coriander

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.