Spiced dal, coriander rice & tofu puffs
This flavourful red lentil spiced dal coriander rice dish is a great midweek vegetarian superfood meal.
Ingredients
For the dal
- 1 tbsp Olivado liquid coconut oil
- 1 onion finely chopped
- 2 cloves garlic finely minced
- 1 tbsp minced fresh ginger
- 2 cups dry red lentils
- 1 tsp turmeric
- 2 tsp garam masala
- ½ tsp cumin
- 1 tsp coriander seeds
- ½ tsp red chilli flakes
- 1 tsp salt
- Black pepper
- 1 can Chantal Organics coconut milk 400ml
- 2 ½ cups vegetable stock
- 200 g cherry tomatoes
For the tofu
- Coconut oil for frying
- 1 block tofu cut into small pieces
For the rice
- Olivado Extra virgin avocado oil
- 1 cup black rice - 3 cups cooked
- A handful Superb Herb coriander to garnish
Instructions
- Heat the coconut oil in a saucepan over medium hot heat. Add the onion, garlic and ginger. Cook for 4–5 minutes until fragrant.
- Add all the spices, salt, lentils, tomatoes, stock and coconut milk. Bring to boil, then lower the heat and simmer, stirring frequently for 25 minutes or until lentils are soft and dal is thickened.
- While dal is cooking, cook the black rice according to the packet instructions. Mix in the coriander, a drizzle of avocado oil and season. Set aside.
- Fry the tofu. Deep fry the tofu in coconut oil in a deep heavy based fry pan or wok until golden. Drain on paper towel.
- Serve the dal topped with tofu puffs with coriander rice on side. Enjoy!
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