Crispy Tofu Dal
- subheading: FOR THE CURRY:
- 1 large onion 3 cloves garlic 30g fresh ginger 30g fresh coriander 2 tbsp vegetable oil 1 tbsp garam masala 1 tbsp ground coriander 2 tsp ground cinnamon 1 tsp chilli powder 1 tsp salt 3 bay leaves 2 tbsp tomato purée 1 packet of silken tofu 200ml water 150ml oat cream 2 250g pouches pre-cooked Beluga lentils
- CRISPY TOFU TOPPING
- 1 block of firm tofu 2 tsp garam masala 2 tsp onion powder 1 tsp ground turmeric 2 tbsp vegetable oil
- subheading: TO SERVE:
- oat cream Juice of 1 lime red chilli fresh coriander Plant-based Naan bread or Roti
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