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!
Lentil Curry & Coriander Oil
Lentil Curry & Coriander Oil
with fluffy brown basmati rice
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Brown Basmati Rice
- Coconut Milk
- Dry Brown Lentils
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Non-GMO Tofu
- Onion
- Onions
- Spinach
- Tomato Passata
- Turmeric Curry Rub
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender
- Paper Towel
START THE SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and lentils until the onions are soft, 4-5 minutes (shifting occasionally). Add the turmeric curry rub, 10ml of sweetener, and the grated garlic & ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the coconut milk, and 400ml of water. Simmer until the lentils are cooked through, 25-30 minutes.
FLUFFY BROWN RICE
Place the rinsed rice in a pot with 300ml 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 rinsed coriander and blanch for about 10 seconds. Dunk in the ice water briefly, then remove and roughly tear. Place in a blender with 50ml of olive oil. Blend until smooth and frothy. Strain through a sieve or tea towel and leave in the fridge until serving.
GOLDEN TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu pieces 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 5 minutes remaining, stir through the rinsed spinach and tofu pieces. 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!
Onion - 1
Dry Brown Lentils - 80g
Turmeric Curry Rub - 13,75ml
Garlic Clove - 1
Fresh Ginger - 15g
Tomato Passata - 100g
Coconut Milk - 100ml
Brown Basmati Rice - 100ml
Fresh Coriander - 5g
Non-GMO Tofu - 110g
Spinach - 20g
START THE SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and lentils until the onions are soft, 4-5 minutes (shifting occasionally). Add the turmeric curry rub, 20ml of sweetener, and the grated garlic & ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the coconut milk, and 800ml of water. Simmer until the lentils are cooked through, 25-30 minutes.
FLUFFY BROWN RICE
Place the rinsed rice in a pot with 500ml 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 rinsed coriander and blanch for about 10 seconds. Dunk in the ice water briefly, then remove and roughly tear. Place in a blender with 100ml of olive oil. Blend until smooth and frothy. Strain through a sieve or tea towel and leave in the fridge until serving.
GOLDEN TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu pieces 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 5 minutes remaining, stir through the rinsed spinach and tofu pieces. 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!
Onion - 1
Dry Brown Lentils - 160g
Turmeric Curry Rub - 27,5ml
Garlic Cloves - 2
Fresh Ginger - 30g
Tomato Passata - 200g
Coconut Milk - 200ml
Brown Basmati Rice - 200ml
Fresh Coriander - 10g
Non-GMO Tofu - 220g
Spinach - 40g
START THE SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and lentils until the onions are soft, 6-7 minutes (shifting occasionally). Add the turmeric curry rub, 30ml of sweetener, and the grated garlic & ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the coconut milk, and 1,2L of water. Simmer until the lentils are cooked through, 30-35 minutes.
FLUFFY BROWN RICE
Place the rinsed rice in a pot with 700ml 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 rinsed coriander and blanch for about 10 seconds. Dunk in the ice water briefly, then remove and roughly tear. Place in a blender with 150ml of olive oil. Blend until smooth and frothy. Strain through a sieve or tea towel and leave in the fridge until serving.
GOLDEN TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu pieces 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 5 minutes remaining, stir through the rinsed spinach and tofu pieces. 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!
Onions - 2
Dry Brown Lentils - 240g
Turmeric Curry Rub - 41,25ml
Garlic Cloves - 3
Fresh Ginger - 45g
Tomato Passata - 300g
Coconut Milk - 300ml
Brown Basmati Rice - 300ml
Fresh Coriander - 15g
Non-GMO Tofu - 330g
Spinach - 60g
START THE SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and lentils until the onions are soft, 6-7 minutes (shifting occasionally). Add the turmeric curry rub, 40ml of sweetener, and the grated garlic & ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the coconut milk, and 1,6L of water. Simmer until the lentils are cooked through, 30-35 minutes.
FLUFFY BROWN RICE
Place the rinsed rice in a pot with 900ml 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 rinsed coriander and blanch for about 10 seconds. Dunk in the ice water briefly, then remove and roughly tear. Place in a blender with 200ml of olive oil. Blend until smooth and frothy. Strain through a sieve or tea towel and leave in the fridge until serving.
GOLDEN TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu pieces 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 5 minutes remaining, stir through the rinsed spinach and tofu pieces. 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!
Onions - 2
Dry Brown Lentils - 320g
Turmeric Curry Rub - 55ml
Garlic Cloves - 4
Fresh Ginger - 60g
Tomato Passata - 400g
Coconut Milk - 400ml
Brown Basmati Rice - 400ml
Fresh Coriander - 20g
Non-GMO Tofu - 440g
Spinach - 80g
Woolies Products in this dish
