Spinach and Tofu Dahl
with coriander and lime
Golden crispy tofu is dunked into delicious spinach dahl in this simple yet surprising protein-packed veggie recipe.
Tags:
Protein Rich
•Veggie
•Vegan
•Climate Conscious
•Calorie Smart
Allergens:
Mustard
•Soya
The quantities provided above are averages only.
Total35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Onion
1 unit(s)
Ginger
2 unit(s)
Carrot
1 sachet(s)
Korma Curry Paste
(Contains Mustard)
1 pack(s)
Coconut Milk
1 pack(s)
Lentils
(May be present Cereals containing gluten)
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
Nutrition Values
Energy (kJ)2437 kJ
Energy (kcal)582 kcal
Fat31.4 g
of which saturates16.5 g
Carbohydrate47.5 g
of which sugars17.2 g
Dietary Fiber8.1 g
Protein25.2 g
Cholesterol0 mg
Salt4.11 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
Cooking Steps
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.
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 the curry powder 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.
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. 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.
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.
5
- Meanwhile, finely chop the coriander (stalks and all).
- Juice the lime.
- When everything is almost ready, stir the tofu into the dahl.
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.
