Fiery Jalfrezi Okra, Tofu and Pumpkin Curry with Black Sesame Seeds

Fiery Jalfrezi Okra, Tofu and Pumpkin Curry with Black Sesame Seeds

Serves

2 People

Prep time

10 Minutes

Cook time

10 Minutes

Dietary info

Dairy free and vegan

Ingredients

1 Jar of Bay’s Kitchen Jalfrezi Curry Stir-in Sauce
200g Firm Tofu
150g Okra
70g Butternut squash
20g Black sesame seeds
15g Coriander
1 Tbsp Olive oil
1 Lime

To serve

Rice or gluten free Indian bread
(or pittas / flatbread or similar)

Nutrition (per serve)

Kcal – 327
Fat – 19g
of which saturates – 2.7g
Carbohydrates – 15g
of which sugars – 6.3g
Fibre – 8.1g
Protein – 19g
Salt – 0.98g

Please note the calculation does not include rice or Gluten Free Indian bread (or pittas/flatbread or similar) to serve.

Method
  • Cut butternut squash into chunks and season, then roast with a drizzle of oil in the oven at 200°C / 180°C fan for 10 minutes, then add chopped okra and cubed tofu.
  • Cook for a further 10 minutes.
  • Heat Bay’s Kitchen Jalfrezi Curry Stir-in Sauce in a pan
    and add the roasted vegetables.
  • Once hot take off the heat and add chopped coriander
    and a squeeze of lime.
  • Sprinkle over sesame seeds and serve with rice or
    gluten free Indian bread (or pittas / flatbread or similar).

This recipe has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.

Copyright Bay’s Kitchen. Please do not reprint without permission. 

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