Tofu kedgeree
Prep 10 min
Total 30 min
Serves 4
Jan 16, 2019
Chatelaine
Ingredients
2 tbsp
canola oil, divided
1 small
onion, finely chopped
2
garlic cloves, minced
2 1/2 tsp
curry powder, divided
1 cup
basmati rice
1 3/4 cup
1/2 cup
sultana raisins
1/2 tsp
salt, divided
3 cups
1 210-g pkg
4 cups
coarsely chopped baby spinach
2 tbsp
chopped cilantro
Instructions
- POSITION rack in centre of oven, then preheat to 400F. Line a baking sheet with foil.
- HEAT 1 tbsp oil in a large frying pan over medium. Add onion, garlic and 2 tsp curry powder. Cook until onion is soft, 3 to 4 min. Stir in rice. Add broth, raisins and 1/4 tsp salt. Bring to a boil. Reduce heat to medium-low and simmer, covered, until rice is just tender and liquid is absorbed, 12 to 15 min.
- TOSS cauliflower with remaining 1 tbsp oil, 1/2 tsp curry powder and 1/4 tsp salt on prepared sheet. Roast 10 min, then add tofu to baking sheet and continue roasting until cauliflower is tender-crisp, about 15 more min.
- REMOVE rice from heat and stir in spinach until wilted. Transfer to a platter. Top kedgeree with cauliflower, tofu and cilantro.
Nutrition
Calories 381, Protein 16 g, Carbohydrates 63 g, Fat 13 g, Fibre 5 g, Sodium 658 mg. Excellent source of vitamin CChatelaine Quickies: Gingery tofu and rice noodle soup
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