Spinach and Tofu Dahl
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Spinach and Tofu Dahl

Spinach and Tofu Dahl

with coriander and lime

Golden crispy tofu is coated in lime juice and coriander and dunked into delicious spinach dahl in this simple yet surprising protein-packed veggie recipe.

Tags:
Veggie
Vegan
Discovery
Allergens:
Soya
Mustard
Total Time45 minutes
Cooking Time40 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Onion

1 unit(s)

Ginger

2 unit(s)

Carrot

1 sachet(s)

Korma Curry Paste

1 pack(s)

Coconut Milk

1 pack(s)

Lentils

60 grams

Baby Spinach

180 grams

Tofu

(Contains Soya)

1 unit(s)

Lime

1 sachet(s)

Vegetable Stock

5 grams

Coriander

1 sachet(s)

Curry Powder

(Contains Mustard)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)2705 kJ
Energy (kcal)646 kcal
Fat29 g
of which saturates16.4 g
Carbohydrate58.9 g
of which sugars32.9 g
Dietary Fiber10.5 g
Protein35.7 g
Cholesterol0 mg
Salt5.52 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.

Utensils

Sieve
Grater
Pot with Lid

Instructions

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.
Soften the Veg
2
  • Place a large pot over medium heat with a drizzle of oil.
  • Once hot, fry the onion, ginger and carrot until softened, 2-3 mins.
  • Add the korma paste. Stir well and cook for another 2 mins.
  • Add the coconut milk, 75ml water (double for 4p) and stock powder to the pot then bring to the boil.
Cook the Lentils
3
  • Add the lentils to the pot, season with salt and pepper and cook the dahl, covered, 18-20 mins.
  • Halfway through cooking, add the spinach, stirring until wilted.

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

Fry the Tofu
4
  • Meanwhile, place a pan 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 the curry powder and a drizzle of oil.
  • Fry the tofu until golden, 6-8 mins. Season with salt and pepper
  • Once cooked, transfer to a plate lined with kitchen paper.
Finishing Touches
5
  • Meanwhile, finely chop the coriander (stalks and all).
  • Juice the lime.
  • In a large bowl, combine the coriander with the lime juice and the tofu.
  • Mix well to combine then season with salt and pepper.
Serve and Enjoy
6
  • Just before serving, stir the coated tofu through the dahl. 
  • Divide your fragrant spinach and tofu dahl between bowls.
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