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
Allergens:
Soya
•Celery
•Mustard
Total Time35 minutes
Cooking Time40 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Onion
1 unit(s)
Ginger
1 unit(s)
Carrot
1 sachet(s)
Korma Curry Paste
1 pack(s)
Coconut Milk
1 pack(s)
Lentils
60 grams
Baby Spinach
280 grams
Tofu
(Contains Soya)
1 unit(s)
Lime
2 sachet(s)
Vegetable Stock
(Contains Celery)
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
Nutrition Values
Energy (kJ)2726 kJ
Energy (kcal)652 kcal
Fat30.4 g
of which saturates16.6 g
Carbohydrate53.4 g
of which sugars29.5 g
Dietary Fiber9.6 g
Protein38.7 g
Cholesterol0 mg
Salt5.68 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
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.
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.
3
- Add the lentils to the pot, season with salt and pepper and cook the dahl, covered, until the lentils are tender, 10-12 mins.
- Halfway through cooking, add the spinach, stirring until wilted.
TIP: Loosen the dahl with a splash of water if it gets too dry.
4
- Meanwhile, place a pan over high heat with a good glug of oil.
- Pat the tofu dry with kitchen paper and cut into pieces 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.
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.
6
- Just before serving, stir the coated tofu through the dahl.
- Divide your fragrant spinach and tofu dahl between bowls.
