Butter Tofu and Lentil Curry
Vegan
Vegetarian
A vegan spin on the classic Indian Butter chicken dish. Marinated tofu grilled then simmered in the tomato sauce with lentils to thicken the sauce. Get your tasty fix! Served with Basmati rice to complete the meal.
Allergens -
Soy, Cashew.
Ingredients
Tomato passata, Water, Lentil, Tofu, Onion, Cream (Dairy Free), Cashew nuts, Fresh coriander, Nuttelex, Meyer lemon, Canola Oil, Green chilli, Salt, Garam masala, Ground Coriander, Sugar, Cloves, Kashmiri Chilli Powder, Ginger, Garlic, Cumin, Fenugreek leaf, Cinnamon stick, Basmati rice, Cardamom, Turmeric.
Preparation and storage notes
Keeps up to 5 days in the fridge, or 3 months in the freezer. Reheat on the stove or in the microwave. If it seems a little thick, loosen with water.
Nutritional information
Serving size: 540g | Per serve | Per 100g |
---|---|---|
Energy | 2018.2kJ | 373.7kJ |
482.4Cal | 89.3Cal | |
Protein | 18.5g | 3.4g |
Fat, total | 32.5g | 6g |
• saturated | 10.2g | 1.9g |
Carbohydrate | 24g | 4.4g |
• sugars | 10.9g | 2g |
Sodium | 1047.9mg | 194.1mg |