Frontier Foods Creamy Coconut Red Lentil Dahl with Crispy Tofu*
This Creamy Coconut Red lentil Dahl with crispy Tofu is so cost effective and packed full of vegan protein. The lentils take a little while to simmer and cook but it’s actually a very easy dish to prep and so satisfying. I love it on it’s own in a big bowl but you could bulk it out with some brown rice. It’s also lovely paired with some scrambled tofu for a Sunday brunch option too.
Ingredients
1 tbsp sesame oil
1 red onion, finely chopped
1 garlic clove, crushed
thumb-sized piece ginger, peeled and finely chopped
1 red chilli, finely chopped
1½ tsp ground turmeric
1½ tsp ground cumin
1 teaspoon of mild curry powder
250g red split lentils - rinsed in a sieve
400ml vegetable stock
80g bag of spinach
4 spring onions, sliced on the diagonal, to serve
1 can Frontier Foods Coconut Milk
200g of tofu - grated.
2 tablespoons of Frontier Foods Coconut Oil - Melted
2 tablespoons tamari
1 teaspoon smoked paprika.
Coconut flakes to serve
Finely sliced chilli and Coriander to serve.
Method
Pre-heat the oven to 180*
Press the liquid out and grate your tofu.
Stir the tamari, coconut oil and smoked paprika together forming a marinate and add in your tofu ensuring it’s all well coated before placing in the oven to roast for 25-30 minutes until it starts to crisp.
To make your Dahl heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
Add your crushed garlic clove, ginger and 1 finely chopped red chilli, cook for 1 min, then add your turmeric, curry powder and ground cumin and cook for 1 min more.
Turn up the heat to medium and add in in your red split lentils, 600ml vegetable stock and some seasoning. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender.
Reduce the heat and stir in half the coconut milk. Save the rest for a final garnish.
Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions.
Pour into a bowl and top with a tablespoon or two of the coconut milk, a generous helping of the crispy tofu and top with coconut flakes, chilli and coriander.
*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.
