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Spinach and Double Tofu Dahl

Spinach and Double Tofu Dahl

with coriander and lime
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
884 kcal
Protein
: 
47.8g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Mustard
  • Cereals containing gluten
  • May contain traces of allergens
Serving amount

60 grams

Baby Spinach

2 sachet(s)

Tandoori Masala Mix

1 unit(s)

Onion

360 grams

Tofu

(Contains: Soya)

12 sachet(s)

Vegetable Stock

5 grams

Coriander

2 unit(s)

Carrot

1 pack(s)

Coconut Milk

1 unit(s)

Ginger

1 unit(s)

Lime

1 sachet(s)

Korma Curry Paste

(Contains: Mustard)

1 pack(s)

Lentils

(May be present: Cereals containing gluten)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3700 kJ
Energy (kcal)884 kcal
Fat49.4 g
of which saturates18.8 g
Carbohydrate60.5 g
of which sugars21.7 g
Dietary Fiber12.6 g
Protein47.8 g
Cholesterol0 mg
Salt15.32 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Sieve
•Grater
•Pot with Lid

Cooking steps

Get Prepped
1
  • Halve, peel and finely chop the onion.
  • Peel and grate the ginger (use a teaspoon to scrape away the peel). 
  • Trim the carrot and quarter lengthways. Chop into 1cm chunks.
  • Drain and rinse the lentils in a sieve.
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.
Fry the Tofu
2
  • Place a large pot over high heat with a good glug of oil.
  • Pat the tofu dry with kitchen paper and cut into cubes about 2cm thick. 
  • Toss the tofu with half the tandoori spice mix and a drizzle of oil.
  • Fry the tofu until golden, 6-8 mins. Season with salt and pepper. 
  • Once cooked, remove from the pot and set aside.
Soften the Veg
3
  • Return the pot to medium heat with a drizzle of oil.
  • Once hot, fry the onion, ginger and carrot until softened, 2-3 mins.
  • Add the korma paste and remaining tandoori spice mix. Stir well and cook for another 2 mins.
  • Add the coconut milk, 75ml water (per 2P) and stock to the pot then bring to the boil.
Cook the Lentils
4
  • Add the lentils to the pot, season with salt and pepper and cook the dahl, covered, 8-10 mins.
  • Halfway through cooking, add the spinach, stirring until wilted.

TIP: Loosen the dahl with a splash of water if it gets too dry.

Finishing Touches
5
  • Meanwhile, finely chop the coriander (stalks and all).
  • Juice the lime.
  • When everything is almost ready, stir the tofu into the dahl.
Serve and Enjoy
6
  • Just before serving, stir the coated tofu through the dahl. 
  • Divide your fragrant spinach and tofu dahl between bowls.
  • Finish with a sprinkling of coriander and lime juice to taste.
Meal right image

Explore Similar Recipes

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