Tofu Curry and Crispy Chana Dal
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Tofu Curry and Crispy Chana Dal

Tofu Curry and Crispy Chana Dal

with Buttered Cilantro Rice

You'll be amazed at how much flavour is infused in this curry dish by marinating the tofu mixture with herbs and spices, then cooking it in creamy tikka sauce. To finish off this easy meal, everything gets spooned over buttery cilantro rice with a sprinkle of crispy chana dal for extra flavour and crunch!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time8 minutes


serving amount

1 unit


(Contains Soy)

1 tbsp

Dal Spice Blend

(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

½ cup

Tikka Sauce

(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

¾ cup

Basmati Rice

56 g

Baby Spinach

113 g


56 g

Chana Dal

(Contains Soy May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Wheat, Milk)

1 unit

Cream Cheese

(Contains Milk)

7 g


1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories800 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate97 g
Sugar10 g
Dietary Fiber10 g
Protein32 g
Cholesterol40 mg
Sodium1400 mg
Trans Fat1 g
Potassium800 mg
Calcium700 mg
Iron6.5 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.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Cook rice
  • Add rice, stock powder and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • Strip leaves from cilantro stems. Thinly slice stems, then roughly chop leaves, keeping stems and leaves separate.
  • Pat tofu dry with paper towels, then crumble into pea-sized pieces.
Cook tofu and veggies
  • When the pan is hot, add 1 tbsp butter (2 tbsp) then, mirepoix, cilantro stems and tofu. Season with salt and pepper.
  • Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
Start tikka sauce
  • Add Dal Spice Blend to the tofu. Cook, stirring to coat, 1 min.
  • Add tikka sauce and cream cheese. Cook, stirring often, until cream cheese melts, 1 min. 
Finish tikka sauce
  • Add 1 cup (1 1/2 cups) water to the pan. Cook, stirring often, until sauce comes to a simmer.
  • When simmering, cook, stirring occasionally, until sauce thickens slightly, 5-6 min.
  • Add spinach. Cook, stirring gently, until spinach wilts, 1 min. Season with salt and pepper, to taste.
Finish and serve
  • Add cilantro leaves and 1 tbsp (2 tbsp) butter to the pot with rice. Fluff with a fork until butter melts.
  • Divide rice between bowls. Spoon tofu and tikka sauce over top.
  • Sprinkle chana dal over plates.
Modularity step (under step 2)

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces.

Modularity step (under step 3)

Cook tofu in the same way the recipe instructs you to cook the turkey, until golden-brown all over, 6-7 min.