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One Pot Dahl with Crispy Tofu

Prep 10 mins
Cook 30 mins
Serves 4

This classic curry is packed with chickpeas, lentils, spinach and a healthy helping of delicious spices to add that warming depth of fantastic dhal flavour. Add a topping of fantastically crispy tofu and you’ve got yourself a winner for dinner!

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Ingredients

For the crispy tofu:

1 block of firm tofu, drained and pressed
1 tablespoon cornstarch
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil

For the Dahl:

200g red lentils, rinsed and drained
15ml vegetable oil
1 onion, diced
2 garlic cloves, minced
A thumb of grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional)
1 can of chickpeas, rinsed and drained
960ml vegetable broth
120g spinach leaves
Salt and black pepper, to taste
Lemon wedges, for serving
Cooked rice or naan, for serving

Method

  1. Cut the tofu into small cubes and pat dry with paper towels.
    In a mixing bowl, whisk together the cornstarch, cumin, coriander, turmeric, smoked paprika, cayenne pepper (if using), salt, and black pepper.
  2. Add the tofu cubes to the spice mixture and toss to coat evenly.
    Heat the vegetable oil in a large frying pan over medium-high heat. # Add the tofu cubes and cook for 3-4 minutes on each side, until crispy and golden brown and put to one side
  3. In a large pot heat the vegetable oil over medium-high heat. Add the onion and cook until softened and golden brown, about 5-7 minutes.
  4. Add the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes, until fragrant.
  5. Add the red lentils and chickpeas to the pot and stir to coat in the spices.
  6. Pour in the vegetable broth and bring to a boil. Cook until tender before adding spinach to wilt
  7. Divide between four bowls and top with spiced tofu. Delicious with rice or naan.

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