For the Dal
- 1 tablespoon liquid coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, finely minced
- 1 tablespoon minced fresh ginger
- 2 cups dry red lentils
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- ½ teaspoon cumin
- 1 teaspoon coriander seeds
- ½ teaspoon red chilli flakes
- 1 teaspoon salt
- Black pepper
- 1 can(400ml) coconut milk
- 2 ½ cups vegetable stock
- 1 box (200g) mini tomatoes
- Coconut oil for frying
- 1 pack Tofu, cut into small pieces
- Extra Virgin Avocado Oil
- 1 cup black rice - 3 cups cooked
- A handful fresh coriander to garnish
- 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!
Add this recipies ingredients to your basket.
Add All Ingredientsshopping_basket