Golden Chickpea, Tofu & Red Lentil Dal
with steamed rice
Indian cuisine has a delicious way of making you forget you aren't eating meat, and this recipe is no exception! Wholesome red lentils, chickpeas, tofu and spinach shine in a creamy coconut broth with a punch of spicy curry paste.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
398 mL
Chickpeas
¾ cup
Basmati Rice
1 cup
Red Lentils
1 unit(s)
Coconut Milk
56 g
Baby Spinach
113 g
Yellow Onion
3 unit(s)
Garlic, cloves
1.5 tsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
190 g
Tomato
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites)
2 tbsp
Curry Paste
1 tbsp
Curry Spice Blend
1 unit(s)
Tofu
(Contains: Soy)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Gather all your tools, wash and dry all produce and then start the recipe. To a medium pot, add rice, 1 1/3 cups (2 2/3 cups) water and 1 tbsp (2 tbsp) butter. Season with salt. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Fluff rice with a fork.
Meanwhile, peel, then mince or grate garlic. Cut tomatoes into 1/4-inch pieces. Peel, then cut onion into 1/4-inch pieces. Pat tofu dry with paper towels, then cut into 3/4-inch cubes. Season with salt and pepper. In a large non-stick pan, heat 1 tbsp oil over medium-high heat. When the pan is hot, add tofu. (NOTE: For 4 portions cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden-brown all over.
In a large pot, heat 1 tbsp (2 tbsp) butter over medium heat. When butter is melted, add onions. Cook for 3-5 min, stirring occasionally, until tender. Add garlic, tomatoes, Curry Spice Blend and curry paste. Cook for 1-3 min, stirring often, until aromatics are fragrant and tomatoes have softened.
To the pot with aromatics, add chickpeas with their can liquid, lentils, coconut milk, vegetable stock powder, soy sauce and 1 1/4 cups warm water (1 1/2 cups for 4 portions). Season with pepper. Bring to a simmer over medium-high. Once simmering, reduce heat to medium-low. Cook for 10-12 min, partially covered, stirring occasionally, until lentils soften and dal thickens. (TIP: Stirring ensures the lentils do not stick to the bottom of the pot.)
Roughly chop spinach. To the pot with dal, add tofu and spinach. Cook for 1-2 min, stirring often, until spinach is wilted. Serve rice with chickpea dal alongside. Enjoy!
