Thai red lentils with tofu
~60 minon the hobThailandGluten-freeDairy-free
859kcal
50 gprotein
91 gcarbs
30 gfat
12 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,184 | 68 g |
| Emmagetting lean | 27% | 653 | 43 g |
| Jackgrowing | 24% | 572 | 34 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Red lentils60 g
- Plain tofu200 g
- Light coconut milk — 400 ml tin½ tin
- Baby spinach80 g
- Jasmine rice60 g
- Ginger, root½
- Coriander, fresh½ bunch
- Limes½
- Garlic2 cloves
- Red lentils120 g
- Plain tofu400 g
- Light coconut milk — 400 ml tin1 tin
- Baby spinach160 g
- Jasmine rice120 g
- Ginger, root½
- Coriander, fresh½ bunch
- Limes1
- Garlic4 cloves
- Red lentils240 g
- Plain tofu800 g
- Light coconut milk — 400 ml tin1½ tins
- Baby spinach320 g
- Jasmine rice240 g
- Ginger, root1
- Coriander, fresh1½ bunches
- Limes2
- Garlic8 cloves
From your store cupboard
Red curry paste
If you can’t get it
- Light coconut milk — 400 ml tin → ordinary coconut milk thinned with water 1:1 — light is only the diluted version, nothing more
Method
- Leave the tofu 20 minutes between tea towels under a chopping board. Then cube it and put it into a hot dry pan with no oil, and don’t stir it for 3–4 minutes; then turn it, about 10 minutes in all. Set it aside.
- Cook the rice.
- Fry the curry paste 1 minute, add the ginger and garlic and let them sizzle for 30 seconds.
- Rinse the lentils and add them with the coconut milk and 200 ml water.
- Cook 15 minutes — red lentils collapse on their own and thicken it.
- Stir the spinach in at the end; it wilts in a minute. Then add the tofu and finish with lime and coriander.
- Leave the tofu 20 minutes between tea towels under a chopping board. Then cube it and put it into a hot dry pan with no oil, and don’t stir it for 3–4 minutes; then turn it, about 10 minutes in all. Set it aside.
- Cook the rice.
- Fry the curry paste 1 minute, add the ginger and garlic and let them sizzle for 30 seconds.
- Rinse the lentils and add them with the coconut milk and 400 ml water.
- Cook 15 minutes — red lentils collapse on their own and thicken it.
- Stir the spinach in at the end; it wilts in a minute. Then add the tofu and finish with lime and coriander.
- Leave the tofu 20 minutes between tea towels under a chopping board. Then cube it and put it into a hot dry pan with no oil, and don’t stir it for 3–4 minutes; then turn it, about 10 minutes in all. Set it aside.
- Cook the rice.
- Fry the curry paste 1 minute, add the ginger and garlic and let them sizzle for 30 seconds.
- Rinse the lentils and add them with the coconut milk and 800 ml water.
- Cook 15 minutes — red lentils collapse on their own and thicken it.
- Stir the spinach in at the end; it wilts in a minute. Then add the tofu and finish with lime and coriander.
Allergens: Crustaceans (2), Fish (4), Soya beans (6)
