Creamy Spinach Dahl with Fried Tofu
over golden rice with cucumber yogurt sauce
Did you know that in India, the word "dahl" refers both to this dish, as well as to dried, split pulses?
Tags:
Veggie
Allergens:
Soja
•Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
75 g
White long grain rice
¾ teaspoon
Ground turmeric
35 g
Red split lentils
(May be present: Gluten)
½ piece
Onion
½ piece
Garlic
5 g
Ginger paste
½ piece
Tomato
½
Tomato paste
½ sachet(s)
Yellow curry spices
½ sachet(s)
African-inspired spice mix
100 g
Spinach
90 milliliters
Coconut milk
100 g
Tofu
(Contains: Soja)
½ piece
Persian cucumber
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Sunflower oil
100 milliliters
Low sodium vegetable stock
½ tablespoon
Cornstarch [or flour]
Nutrition Values
Energy (kJ)3643 kJ
Calories871 kcal
Fat35.5 g
Saturated Fat17.2 g
Carbohydrate102.6 g
Sugar15.1 g
Dietary Fiber15.7 g
Protein29.3 g
Salt1.5 g
Potassium177.1 mg
Calcium125.3 mg
Iron2.4 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.
Utensils
•Large Sautépan with Lid
•Pan
•Tall-Sided Pan
•Bowl
Cooking Steps
1
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of sunflower oil in a large deep frying pan over medium-high heat. Fry the garlic and onion for 1 - 2 minutes.
- Dice the tomato and add it to the pan, along with the ginger paste, curry spices, African-inspired spices and tomato paste. Fry for 1 minute.
2
- Add the lentils, the stock and half of the coconut milk.
- Mix well and allow to stew for 15 - 20 minutes, covered, or until the lentils are done. Season to taste with salt and pepper.
- Meanwhile, boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 14 minutes.
- Add the turmeric and cook for 1 more minute, then drain and set aside.
3
- Wrap the tofu in kitchen paper and squeeze to release the liquid, then dice it.
- Transfer the cornstarch to a plate and season with salt and pepper. Coat the tofu with the cornstarch.
- Heat a drizzle of sunflower oil in a frying pan over medium heat. Fry the tofu for 4 minutes.
- Shortly before serving, stir the tofu into the dahl.
4
- Transfer half of the spinach to a tall container and add 25ml water per person. Process with an immersion blender until smooth.
- Add the rest of the spinach to the dahl and fry for 1 minute.
- Add the blended spinach and the rest of the coconut milk. Mix well and allow to simmer for 1 minute. Season to taste with salt and pepper.
5
- In the meantime, dice the cucumber.
- In a bowl, combine the yogurt with the cucumber.
- Season to taste with salt and pepper.
6
- Serve the rice on plates and top with the dahl.
- Serve the cucumber yogurt alongside.
