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Creamy Spinach Dahl with Fried Tofu

Name: Creamy Spinach Dahl with Fried Tofu over golden rice with cucumber yogurt sauce
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 150 g White long grain rice; 1.5 teaspoon Ground turmeric; 75 g Red split lentils; 1 piece Onion; 1 piece Garlic; 10 g Ginger paste; 1 piece Tomato; 1 Tomato paste; 1 sachet(s) Yellow curry spices; 1 sachet(s) African-inspired spice mix; 200 g Spinach; 180 milliliters Coconut milk; 200 g Tofu; 1 piece Persian cucumber; 100 g Organic full-fat yogurt; 2 tablespoon Sunflower oil; 200 milliliters Low sodium vegetable stock; 1 tablespoon Cornstarch [or flour]

over golden rice with cucumber yogurt sauce

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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.

Always refer to the product label for the most accurate information about ingredients and allergens

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

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

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.

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.

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.

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.