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!
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!
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!
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!
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, Dry Brown Lentils, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Non-GMO Tofu, Onion, Onions, Spinach, Tomato Passata, Turmeric Curry Rub
What is the nutritional information of Lentil Curry & Coriander Oil?
Calories: 832, Carbs: 127 grams, Fat: grams, Protein: 37.2 grams, Sugar: 14.5 grams, Salt: 737 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 pieces 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 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. 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! 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.
What should be prepared from my kitchen to make Lentil Curry & Coriander Oil?
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
How many calories does Lentil Curry & Coriander Oil have?
832 calories
How much fat content does Lentil Curry & Coriander Oil have?
grams
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