Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 6.07 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1 1/4 cups basmati rice
- 4 plain uncooked pappadums
- 1/2 cup Woolworths pepitas
- 225grams Macro firm tofu, cut into 2cm cubes
- 2 cloves garlic, crushed
- 2teaspoons cumin seeds
- 1teaspoons ground turmeric
- 1 bunch silverbeet, shredded
- 400mL coconut milk
- 420grams no-added-salt brown lentils, rinsed, drained
- 1 long red chilli
- 1/3 bunch coriander, leaves picked
- 2tablespoons vegetable oil
Description
A flavourful vegetarian dish that combines brown lentils, silverbeet, tofu, and Indian spices in a creamy coconut sauce. Serve with basmati rice and pappadums for a satisfying, budget-friendly meal.
Method
Step 1 of 4
Cook rice following packet instructions or until tender. Microwave pappadums, in batches, in 1-minute bursts until puffed and golden.
Step 2 of 4
Meanwhile, heat 1 tbs oil in a large frying pan over medium-high heat. Add pepitas and cook, stirring, for 2 minutes or until golden-brown. Transfer to a plate. Reheat pan. Cook tofu, turning occasionally, for 2 minutes or until golden-brown. Transfer to a plate.
Step 3 of 4
Add remaining oil to pan and heat over medium-high heat. Add garlic, cumin seeds and turmeric and cook, stirring, for 30 seconds or until fragrant. Add silverbeet and cook, stirring, for 5 minutes or until silverbeet has wilted.
Step 4 of 4
Add coconut milk and lentils to pan. Bring to the boil. Reduce heat to medium and simmer for 5 minutes or until mixture thickens slightly. Return tofu to pan. Thinly slice chilli. Gently break pappadums into shards. Spoon rice onto plates. Top with silverbeet mixture, pepitas, chilli and coriander. Serve with broken pappadums.
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