Protein Boost | Buttery Tofu & Chickpea Makhani
Lime-Dressed Salad & Garlic Naan
Cooking time
20 minutes
Servings
2/4
Calories
1420 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. The crème de la crème of chickpea dishes, makhani is delectably rich and smooth. As for the bottomless flavour, it comes from a dousing of full-bodied Mellow Mumbai spices. Alternate between bites of soothing garlic butter naan and lime-laced tomato and cucumber salad.
We will send you:
- 1 Lime
- 15ml Minced garlic
- 2 Cucumbers
- 2 Tomatoes
- 540ml Chickpeas (canned)
- 200ml Tomato sauce
- 90ml Heavy cream
- 2 Naan
- 1 Block of tofu (non-GMO)
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk • Soy • Wheat
You will need:
Basting brush
Large high-sided pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
3 or 6 tbsp Butter
Total Fat
81 g
Saturated Fat
27 g
Sodium
2140 mg
Total Carb
125 g
Sugars
25 g
Protein
55 g
Fibre
22 g
Preparation
Start the makhani
- Preheat the oven to 450°F.
- Drain and rinse the chickpeas.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add ⅔ of the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the chickpeas, tomato sauce, ½ cup water (double for 4 portions), the spices and S&P; bring to a boil.
- Reduce the heat to medium and cook, stirring often, 10 to 12 min., until the flavours have combined.
Mise en place
- Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Medium-dice the tomatoes.
- Juice the lime.
- In a small bowl, microwave 1 tbsp butter (double for 4 portions) and the remaining garlic, in 15 sec. increments, until melted.
Make the salad
- In a large bowl, combine the lime juice, 2 tbsp oil (double both for 4 portions) and S&P.
- Add the tomatoes and cucumbers; toss well.
Toast the naan
- Arrange the naan on a lined sheet pan.
- Brush with the garlic butter.
- Toast in the oven, 2 to 4 min., until warmed through.
Finish the makhani
- To the pan of makhani, add the cream and 2 tbsp butter (double for 4 portions).
- Roughly mash ½ the chickpeas.
- Cook, stirring often, gradually adding more water if needed, 1 to 2 min., until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the makhani between your bowls.
- Serve the naan (cut into wedges) and salad on the side. Bon appétit!
