Easy veggie dal
For 2 
  • 1/2 tbsp sesame oil

  • 1/2 onion, chopped

  • 1 garlic glove, sliced

  • 1 cup red lentils

  • 1/2 zucchini, chopped

  • 5-10 cherry tomatoes, cut in halves

  • 2 tbsp yellow curry paste

  • 150g tofu

  • 1.5 dl vegetable stock

  • 2.5 dl coconut milk

  • 1/2 teaspoon salt

  • 200g spinach


  1. Cut the tofu into fine slices, place them on a plate and put some layers of paper towel on top. Weight it with another plate or something heavy (this will press out the water of the tofu, and makes it less „gummy“).

  2. Heat the oil in a pan. Add onion and garlic, and cook for a few minutes. Add lentils, zucchini, tomatoes, the tofu and the curry paste. Steam for about 2 minutes, then deglaze with the stock and add coconut milk, some salt and cook for about 15 minutes.

  3. Add spinach and simmer for about 5 minutes.

  4. Top it with cilantro, sesame seeds, or, for extra crunch, with salty peanuts

Balancing effect on:
Solarplexus Chakra
Balace your energy
Food for the soul
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