Dhal, Tofu, & Coconut curry
Nutrition per serving
Calories | 815 kcal |
Protein | 30.9 g |
Carbs | 104.5 g |
Fats | 32.5 g |
Saturated Fat | 22.6 g |
Monounsaturated Fat | 3.1 g |
Polyunsaturated Fat | 3.9 g |
Sugars | 3.2 g |
Fiber | 12.6 g |
Sodium | 19 mg |
Ingredients
Tofu, regular, prepared with calcium sulfate | |
Red Split Lentils | |
Garlic | |
Ginger | |
Onion | |
Red Pepper Flakes (Chili Flakes) | |
Tomato Puree | |
Ground Turmeric | |
Fresh Coriander | |
Coconut Oil | |
Garam Masala | |
Brown Rice (medium-grain) | |
Lemon | |
Coconut cream (liquid expressed from grated meat) |
1. Cook rice per packet instructions.
2. Add coconut oil into a frying pan, stir in chopped onions and cook until soft.
3. Add tofu pieces, crushed garlic and chopped ginger, cook for 2 minutes.
4. Add spices, tomato puree and cook for a further minute. Then season with sea salt.
5. Add lentils, coconut cream, touch of water, stir then bring to boil. Allow to simmer for 10 minutes.
6. Ensure lentils have cooked through then add chopped coriander.
7. Serve with rice and slice of lemon to taste.