Spiced dal, coriander rice & tofu puffs

A bowl of stew with tomatoes and blocks of tofu in it with a spoon, small bowl of salad, greens and lime on right side, on a large metal tray.
This flavourful red lentil spiced dal coriander rice dish is a great midweek vegetarian superfood meal.

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dinner, Lunch
Servings 4 people


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


  • 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!
Keyword vegetarian
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