eCook Meal
Tantalising Thai Red Curry
with cashews, carrot, spinach & crispy tofu
Don’t let eating clean stop you from enjoying terrific textures and flirtatious flavours. This oh-so-simple vegan Thai curry also comes with the enticing twist of using oat milk as the base of its glossy sauce. You won’t regret trying it!
Serving guide
Choose your portion size.
NUTRITIOUS BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
WHILE THE RICE IS BOILING…
Place the cashews in a second pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and Carrot half-moons for 4-5 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the oat milk and gradually whisk in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 4-5 minutes until slightly reduced, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
Fry that Tofu! Pat the tofu cubes dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over. Remove from the pan on completion.
FINISH THE CURRY
When the curry sauce has reduced, stir through the shredded Spinach and cook for 2-3 minutes until wilted. Remove from the heat on completion and stir through three-quarters of the tofu. Season to taste with salt, pepper, and a sweetener of choice.
BREATHE IN THOSE AROMAS!
Spoon some fragrant Thai red curry over a bed of basmati. Top with the remaining crispy Tofu and sprinkle over the sliced Chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!
NUTRITIOUS BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
WHILE THE RICE IS BOILING…
Place the cashews in a second pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and Carrot half-moons for 5-6 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the oat milk and gradually whisk in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 5-6 minutes until slightly reduced, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
Fry that Tofu! Pat the tofu cubes dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over. Remove from the pan on completion.
FINISH THE CURRY
When the curry sauce has reduced, stir through the shredded Spinach and cook for 2-3 minutes until wilted. Remove from the heat on completion and stir through three-quarters of the tofu. Season to taste with salt, pepper, and a sweetener of choice.
BREATHE IN THOSE AROMAS!
Spoon some fragrant Thai red curry over a bed of basmati. Top with the remaining crispy Tofu and sprinkle over the sliced Chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!
NUTRITIOUS BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
WHILE THE RICE IS BOILING…
Place the cashews in a second pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and Carrot half-moons for 5-6 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the oat milk and gradually whisk in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 5-6 minutes until slightly reduced, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
Fry that Tofu! Pat the tofu cubes dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over. Remove from the pan on completion.
FINISH THE CURRY
When the curry sauce has reduced, stir through the shredded Spinach and cook for 2-3 minutes until wilted. Remove from the heat on completion and stir through three-quarters of the tofu. Season to taste with salt, pepper, and a sweetener of choice.
BREATHE IN THOSE AROMAS!
Spoon some fragrant Thai red curry over a bed of basmati. Top with the remaining crispy Tofu and sprinkle over the sliced Chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!
NUTRITIOUS BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
WHILE THE RICE IS BOILING…
Place the cashews in a second pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and Carrot half-moons for 6-7 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the oat milk and gradually whisk in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 6-8 minutes until slightly reduced, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
Fry that Tofu! Pat the tofu cubes dry with paper towel. Place a large pan over a medium-high heat with a drizzle of oil. When hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over. You may need to do this step in batches. Remove from the pan on completion.
FINISH THE CURRY
When the curry sauce has reduced, stir through the shredded Spinach and cook for 3-4 minutes until wilted. Remove from the heat on completion and stir through three-quarters of the tofu. Season to taste with salt, pepper, and a sweetener of choice.
BREATHE IN THOSE AROMAS!
Spoon some fragrant Thai red curry over a bed of basmati. Top with the remaining crispy Tofu and sprinkle over the sliced Chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R179.26
for 4 servings · R44.81 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Red Onion needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Tofu needs 440 gPlantLove™ Tofu 350 g 350 g at R59.99 · 1.26× packR75.42
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Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- Thai Red Curry Paste
- Tapioca Flour
- Oat Milk
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tantalising Thai Red Curry?
The preparation time for Tantalising Thai Red Curry with cashews, carrot, spinach & crispy tofu is between 25 and 55 minutes.
What is the total time required to make Tantalising Thai Red Curry with cashews, carrot, spinach & crispy tofu?
The total time required to make Tantalising Thai Red Curry with cashews, carrot, spinach & crispy tofu is between 45 and 60 minutes.
How many servings does Tantalising Thai Red Curry provide?
4 servings
What are the main ingredients in Tantalising Thai Red Curry?
Brown Basmati Rice, Carrot, Cashew Nut, Chilli, Fresh Coriander, Oat Milk, Red Onion, Spinach, Tapioca Flour, Thai Red Curry Paste, Tofu, Vegetable Stock
What is the nutritional information of Tantalising Thai Red Curry?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Tantalising Thai Red Curry?
WHILE THE CURRY IS SIMMERING…: Fry that tofu! Pat the tofu cubes dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over. Remove from the pan on completion. THE CURRY IS A GO!: Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and carrot half-moons for 5-6 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the oat milk and gradually whisk in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 5-6 minutes until slightly reduced, stirring occasionally. FINISH THE CURRY: When the curry sauce has reduced, stir through the shredded spinach and cook for 2-3 minutes until wilted. Remove from the heat on completion and stir through three-quarters of the tofu. Season to taste with salt, pepper, and a sweetener of choice. WHILE THE RICE IS BOILING…: Place the cashews in a second pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle. NUTRITIOUS BASMATI: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. BREATHE IN THOSE AROMAS!: Spoon some fragrant Thai red curry over a bed of basmati. Top with the remaining crispy tofu and sprinkle over the sliced chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!
What should be prepared from my kitchen to make Tantalising Thai Red Curry?
Brown Basmati Rice, Carrot, Cashew Nut, Chilli, Fresh Coriander, Oat Milk, Red Onion, Spinach, Tapioca Flour, Thai Red Curry Paste, Tofu, Vegetable Stock
How many calories does Tantalising Thai Red Curry have?
calories
How much fat content does Tantalising Thai Red Curry have?
grams