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Sri Lankan Sweet Potato & Tofu Curry

with Green Beans over Basmati Rice

Cooking time

35 minutes

Servings

2/4

Calories

1030 /serving

Warm up tonight with a basmati bowl topped with a creamy vegetarian Sri Lankan curry, notable for its delicate spicing and coconut-milk silkiness. The luscious sauce will engulf bite-size cubes of tofu and crisp-tender green beans, with a side of sweet potato, roasted to toothsome perfection. A liberal sprinkling of roasted cashews is all that’s missing before you can dig into this flavour adventure.

We will send you:

  • 225g Sweet potatoes
  • 170g Green beans
  • 20g Ginger
  • 2 Scallions
  • 25g Roasted cashews
  • 30g Vegetable demi-glace
  • 400ml Coconut milk
  • 1 Block of tofu
  • 157g Basmati rice
  • 15g Sri Lankan curry spice blend (rice, turmeric, cumin, coriander seeds, nutmeg, fenugreek, brown mustard, black pepper, cloves)

Contains: Mustard, Soy, Cashews

You will need:

2 Medium pots
Peeler
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
52 g
Saturated Fat
30 g
Sodium
170 mg
Total Carbs
112 g
Sugars
15 g
Protein
32 g
Fibres
12 g
Preparation
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Roast the sweet potato
Preheat the oven to 450°F. Peel and medium-dice the sweet potatoes. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Cook the rice
While the sweet potato roasts, peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, trim off and discard the stem ends of the green beans; cut crosswise into 1-inch pieces. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the cashews.
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Cook the tofu
In a second medium pot, heat a drizzle of oil on medium-high. Pat the tofu dry with a paper towel and medium-dice the tofu; season with ½ the remaining spice blend and S&P. Add the tofu to the pot and cook, 1 to 2 minutes on all sides, until browned and cooked through. Transfer to a plate and reserve the pot.
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Start the curry & cook the green beans
In the same pot, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and remaining ginger. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant; season with the remaining spice blend and S&P. Add the coconut milk (shake before adding), demi-glace and green beans. Cook, stirring frequently, 3 to 4 minutes, until the curry has thickened and the green beans are crisp-tender.
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Finish & serve
To the pot of curry, add the cooked tofu. Cook, stirring frequently, 1 to 2 minutes, until the tofu is heated through. Divide the ginger rice between your bowls. Top with the roasted sweet potatoes and finished curry. Garnish the curry with the roasted cashews and as many of the green tops of the scallions as you’d like. Bon appétit!