Thai-Style Yellow Lentil and Vegetable Curry
Thai-Style Yellow Lentil and Vegetable Curry
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- 1 tbs. vegetable, coconut or peanut oil
- 1 packets The Spice Tailor Bengali Coconut Lentil Daal (lentils included)
- 125g firm or braised tofu, cubed
- 50g baby or normal bok choi, roots cut off
- 100g mixed exotic mushrooms
- 4 lime leaves, torn into large pieces
- 50ml coconut milk
- Squeeze lime juice or to taste
- ¼ tsp. palm sugar or sugar (optional) to taste
- Heat the oil in a large frying pan and add the mushrooms. Brown a little, season and add the dried chillies from the packet (leave the spices for another day or add them in for added Indian flavour).
- Add the tofu and if not braised, you can give them some colour on the pan. Add in the lentils from the packet along with the lime leaves and bok choi and coconut milk. Bring to a boil, add the sugar to taste and serve.
- 1 tbs. vegetable, coconut or peanut oil
- 1 packets The Spice Tailor Bengali Coconut Lentil Daal (lentils included)
- 125g firm or braised tofu, cubed
- 50g baby or normal bok choi, roots cut off
- 100g mixed exotic mushrooms
- 4 lime leaves, torn into large pieces
- 50ml coconut milk
- Squeeze lime juice or to taste
- ¼ tsp. palm sugar or sugar (optional) to taste
- Heat the oil in a large frying pan and add the mushrooms. Brown a little, season and add the dried chillies from the packet (leave the spices for another day or add them in for added Indian flavour).
- Add the tofu and if not braised, you can give them some colour on the pan. Add in the lentils from the packet along with the lime leaves and bok choi and coconut milk. Bring to a boil, add the sugar to taste and serve.
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This deliciously moreish lentil curry is a true Bengali favourite. There, it is normally served thick and scooped up with chewy morsels of fried flatbreads for a delicious regional treat. Our Bengali Coconut Daal is slightly lighter and thinner and has the delicious addition of coconut slivers that create an extra layer of texture and sweetness. The spice mix adds extra depth of intrigue to this daal with a difference.
From pack to table in just 5 minutes, you can’t go wrong with this delicate daal with either rice or Indian flat breads. And, for the most authentic meal, have a look at our puri recipe, a delicious chewy fried flatbread that is traditionally eaten with these lentils. It’s a fantastic meal to keep on hand in your cupboard for busy days. Perfect for vegetarians or meat-free days.
