Spinach and Tofu Dahl with Falafel
with coriander and lime
A recipe conveniently customised just to your liking.
Tags:
Veggie
•Vegan
Allergens:
Soya
•Mustard
•Wheat
•Cereals containing gluten
•Mustard
•Soya
•May contain traces of allergens
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
160 grams
Falafel
(Contains: Wheat, Cereals containing gluten, Mustard, Soya, May contain traces of allergens)
60 grams
Baby Spinach
2 sachet(s)
Tandoori Masala Mix
1 unit(s)
Onion
180 grams
Tofu
(Contains: Soya)
2 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
(Contains: Cereals containing gluten, May contain traces of allergens)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3176 kJ
Energy (kcal)759 kcal
Fat39.5 g
of which saturates19.3 g
Carbohydrate67.3 g
of which sugars23.4 g
Dietary Fiber21.9 g
Protein32.1 g
Salt7 g
Potassium268.9 mg
Calcium212.3 mg
Iron0.5 mg
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.
- Fry the falafel until golden all over, 3-5 mins. Remove once cooked.
- 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.
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.
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
- Divide your fragrant spinach and tofu dahl between bowls.
- Top with the falafel.
- Finish with a sprinkling of coriander and lime juice to taste.
