Zest has made this iconic Indian dish a breeze for you to prepare at home! The Tofu & chickpeas are marinated by us overnight then cooked in a rich tomato based sauced with fragrant garam masala and served with fresh poppadoms & coconut cream mango chutney.

Butter Tofu & Chickpeas, Jasmine Rice, Coconut Mango Chutney & Poppadoms (Vegan, GF)

MEAL KIT CONTENTS: 

10 oz marinated tofu & chickpeas*

2 oz onion/ginger/garlic mixture

2 oz garam masala

4 oz tomato puree

4 oz veggie stock

6 oz jasmine rice

4 oz Zest local mango chutney**

2 oz cilantro

4 oz poppadoms (2)

 

*marinated tofu & chickpeas: Tofu, chickpeas, lemon, cumin, paprika, cayenne, DF yogurt

 

**Mango Chutney: Mangos, cumin, allspice, coconut milk, lime, zest secrets

 

INGREDIENTS NOT SUPPLIED: 

Olive oil

Salt and pepper

 

 

KITCHEN ITEMS NEED: 

1 x large skillet

1 x medium skillet

1 x medium saucepan

Chopping board and knife

12 oz Water

Butter Tofu & Chickpeas, Jasmine Rice, Coconut Mango Chutney & Poppadoms (Vegan, GF)

Regular price
$26.00
Sale price
$26.00

NUTRITIONAL INFORMATION (per serving)

Calories...................534

Carbohydrates........23g

Fat..........................25g

Protein....................26g 

Sodium....................583mg

*Approximate Values Based On My Fitness Pal

    PREPPING INSTRUCTIONS

    Finely chop cilantro 

    Heat 2-3 tablespoons of oil in a medium skillet for the poppadoms

    Place two pieces of paper towel on a plate

    COOKING INSTRUCTIONS

    Step 1: Prepare rice

    Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover and bring to boil, reduce to low heat and simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside.

    Step 2: Prepare curry base

    In a large skillet heat a drizzle of olive oil. Add the onion/garlic/ginger mixture and half of the garam masala. Fry on a medium heat for 5 mins.

    Step 3:

    Add marinated tofu & chickpeas and any marinade left in the bag. Cook for 5 minutes until tofu starts to get golden in color. Add stock, the rest of the spices together with the tomato purée  and cook for a further 5 mins until fragrant.

    Step 4: Fry the poppadoms

    While the curry is cooking, increase heat of the warm oil to medium high. One by one, carefully place the poppadum and fry for 30 seconds, until nice and crispy and brown. Set on plate with paper towel to drain and cook other poppadum. Add more oil if necessary.

    Step 5: To serve

    Divide rice and curry and serve with poppadoms, mango chutney and sprinkle the dish with chopped cilantro.