This bowl of comfort food is anything but boring. It’s packed with spices and flavoured to perfection with creamy coconut milk, a turmeric curry rub, tofu, and homemade coriander oil. Guess who’s eating in tonight!
Serving guide
Choose your portion size.
FLUFFY BROWN RICE
Place the rice in a pot with 300ml [500ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
FANCY CORIANDER OIL
Boil the kettle. Fill a bowl with ice water. Fill a pot with boiling water, place over high heat, and bring back up to the boil. Once boiling, add the coriander and blanch for about 10 seconds. Dunk in the ice water briefly, then remove and roughly tear. Place in a blender with 50ml [100ml]|#7DA0D7 of olive oil. Blend until smooth and frothy. Strain through a sieve or tea towel and leave in the fridge until serving.
START THE SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 minutes (shifting occasionally). Add the turmeric curry rub, 10ml [20ml]|#7DA0D7 of sweetener, and the Garlic & ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the coconut milk, and 50ml [100ml]|#7DA0D7 of water. Simmer until thickening, 10-12 minutes. In the final 2-3 minutes, mix in the lentils and cook until warmed through. Remove from the heat and season.
GOLDEN TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, season, and set aside.
GET THOSE GREENS
When the curry has 1-2 minutes remaining, stir through the Spinach and tofu. Season and remove from the heat.
CURRY UP AND EAT!
Plate up the fluffy brown rice. Top with a hearty spoonful of the lentil curry, and drizzle over the homemade coriander oil. Dig in, Chef!
FLUFFY BROWN RICE
Place the rice in a pot with 300ml [500ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
FANCY CORIANDER OIL
Boil the kettle. Fill a bowl with ice water. Fill a pot with boiling water, place over high heat, and bring back up to the boil. Once boiling, add the coriander and blanch for about 10 seconds. Dunk in the ice water briefly, then remove and roughly tear. Place in a blender with 50ml [100ml]|#7DA0D7 of olive oil. Blend until smooth and frothy. Strain through a sieve or tea towel and leave in the fridge until serving.
START THE SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 minutes (shifting occasionally). Add the turmeric curry rub, 10ml [20ml]|#7DA0D7 of sweetener, and the Garlic & ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the coconut milk, and 50ml [100ml]|#7DA0D7 of water. Simmer until thickening, 10-12 minutes. In the final 2-3 minutes, mix in the lentils and cook until warmed through. Remove from the heat and season.
GOLDEN TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, season, and set aside.
GET THOSE GREENS
When the curry has 1-2 minutes remaining, stir through the Spinach and tofu. Season and remove from the heat.
CURRY UP AND EAT!
Plate up the fluffy brown rice. Top with a hearty spoonful of the lentil curry, and drizzle over the homemade coriander oil. Dig in, Chef!
FLUFFY BROWN RICE
Place the rice in a pot with 700ml [900ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
FANCY CORIANDER OIL
Boil the kettle. Fill a bowl with ice water. Fill a pot with boiling water, place over high heat, and bring back up to the boil. Once boiling, add the coriander and blanch for about 10 seconds. Dunk in the ice water briefly, then remove and roughly tear. Place in a blender with 150ml [200ml]|#7DA0D7 of olive oil. Blend until smooth and frothy. Strain through a sieve or tea towel and leave in the fridge until serving.
START THE SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 minutes (shifting occasionally). Add the turmeric curry rub, 30ml [40ml]|#7DA0D7 of sweetener, and the Garlic & ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the coconut milk, and 150ml [200ml]|#7DA0D7 of water. Simmer until thickening, 12-15 minutes. In the final 3-4 minutes, mix in the lentils and cook until warmed through. Remove from the heat and season.
GOLDEN TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, season, and set aside.
GET THOSE GREENS
When the curry has 2-3 minutes remaining, stir through the Spinach and tofu. Season and remove from the heat.
CURRY UP AND EAT!
Plate up the fluffy brown rice. Top with a hearty spoonful of the lentil curry, and drizzle over the homemade coriander oil. Dig in, Chef!
FLUFFY BROWN RICE
Place the rice in a pot with 700ml [900ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
FANCY CORIANDER OIL
Boil the kettle. Fill a bowl with ice water. Fill a pot with boiling water, place over high heat, and bring back up to the boil. Once boiling, add the coriander and blanch for about 10 seconds. Dunk in the ice water briefly, then remove and roughly tear. Place in a blender with 150ml [200ml]|#7DA0D7 of olive oil. Blend until smooth and frothy. Strain through a sieve or tea towel and leave in the fridge until serving.
START THE SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 minutes (shifting occasionally). Add the turmeric curry rub, 30ml [40ml]|#7DA0D7 of sweetener, and the Garlic & ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the coconut milk, and 150ml [200ml]|#7DA0D7 of water. Simmer until thickening, 12-15 minutes. In the final 3-4 minutes, mix in the lentils and cook until warmed through. Remove from the heat and season.
GOLDEN TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, season, and set aside.
GET THOSE GREENS
When the curry has 2-3 minutes remaining, stir through the Spinach and tofu. Season and remove from the heat.
CURRY UP AND EAT!
Plate up the fluffy brown rice. Top with a hearty spoonful of the lentil curry, and drizzle over the homemade coriander oil. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R132.97
for 4 servings · R33.24 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Brown Basmati Rice needs 400 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Coriander needs 20 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR3.30
Not in the Woolies basket — source these elsewhere:
- Non-GMO Tofu
- Tinned Lentils
- Tomato Passata
- Turmeric Curry Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lentil Curry & Coriander Oil?
The preparation time for Lentil Curry & Coriander Oil with fluffy brown basmati rice is between 20 and 40 minutes.
What is the total time required to make Lentil Curry & Coriander Oil with fluffy brown basmati rice?
The total time required to make Lentil Curry & Coriander Oil with fluffy brown basmati rice is between 40 and 60 minutes.
How many servings does Lentil Curry & Coriander Oil provide?
4 servings
What are the main ingredients in Lentil Curry & Coriander Oil?
Brown Basmati Rice, Coconut Milk, Fresh Coriander, Garlic, Ginger, Non-GMO Tofu, Onion, Spinach, Tinned Lentils, Tomato Passata, Turmeric Curry Rub
What is the nutritional information of Lentil Curry & Coriander Oil?
Calories: 497, Carbs: 86 grams, Fat: grams, Protein: 15.4 grams, Sugar: 15 grams, Salt: 348 grams
How do I prepare Lentil Curry & Coriander Oil?
GOLDEN TOFU: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, season, and set aside. FLUFFY BROWN RICE: Place the rice in a pot with 300ml [500ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. GET THOSE GREENS: When the curry has 1-2 minutes remaining, stir through the spinach and tofu. Season and remove from the heat. START THE SAUCE: Place a pot over medium heat with a drizzle of oil. When hot, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the turmeric curry rub, 10ml [20ml]|#7DA0D7 of sweetener, and the garlic & ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the coconut milk, and 50ml [100ml]|#7DA0D7 of water. Simmer until thickening, 10-12 minutes. In the final 2-3 minutes, mix in the lentils and cook until warmed through. Remove from the heat and season. CURRY UP AND EAT!: Plate up the fluffy brown rice. Top with a hearty spoonful of the lentil curry, and drizzle over the homemade coriander oil. Dig in, Chef! FANCY CORIANDER OIL: Boil the kettle. Fill a bowl with ice water. Fill a pot with boiling water, place over high heat, and bring back up to the boil. Once boiling, add the coriander and blanch for about 10 seconds. Dunk in the ice water briefly, then remove and roughly tear. Place in a blender with 50ml [100ml]|#7DA0D7 of olive oil. Blend until smooth and frothy. Strain through a sieve or tea towel and leave in the fridge until serving.
What should be prepared from my kitchen to make Lentil Curry & Coriander Oil?
Brown Basmati Rice, Coconut Milk, Fresh Coriander, Garlic, Ginger, Non-GMO Tofu, Onion, Spinach, Tinned Lentils, Tomato Passata, Turmeric Curry Rub
How many calories does Lentil Curry & Coriander Oil have?
497 calories
How much fat content does Lentil Curry & Coriander Oil have?
grams