
Tofu & Vegetable Tikka Masala Curry
You'll need:
- 1 Jar of Bay’s Kitchen Tikka Masala Stir-in Sauce
- 280g Firm Tofu
- 120g Basmati rice (dry weight)
- 100g Baby Corn
- 90g Butternut Squash
- 30g Mangetout
- 1 Tsp olive oil
Tip! If you like a hot curry – you’ll need to add an extra chilli*
To Serve:
- Poppadoms or gluten free Indian bread (or pittas, flatbread or similar)
Nutrition (per serve):
- Kcal – 520
- Fat – 16g
- of which saturates – 2.4g
- Carbohydrates – 64g
- of which sugars – 7.7g
- Fibre – 6.2g
- Protein – 27g
- Salt – 0.97g
Please note this calculation does not include poppadoms or gluten free Indian bread (or pittas, flatbread or similar) to serve.
Step #1
Bring a pan of water to the boil.
Step #2
Add the basmati rice to the pan and cook on medium heat for 10-12 minutes (check packet instructions in case these differ).
Step #3
Meanwhile, chop and dice the tofu and butternut squash, destring the mangetout and chop the ends off the baby corn and then chop in half.
Step #4
Add a teaspoon of oil to a frying pan and lightly fry the tofu and vegetables for 3 minutes.
Step #5
Add the Bay’s Kitchen Tikka Masala Stir-in Sauce (and chillies if you are adding extra) and stir in. Leave to simmer for 3 minutes.
Step #6
Go back to the rice – drain well, cover and let stand for 3 minutes then lightly fork through the grains.
Step #7
Split the rice evenly between two bowls / plates and add the curry on top.
Step #8
Serve with a couple of poppadoms or gluten free Indian bread (or pittas, flatbread or similar).
Stir, Simmer & Serve
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