Coconut mung dal and glazed tofu curry with basmati rice

A garlic-free coconut curry with yellow split mung dal, courgette, aubergine and soy-glazed tofu, served with fluffy basmati rice and fresh coriander. Makes six complete dinners. Based on a recipe cooked and shared by Pantro’s founder.

From the Pantro recipe collection · updated 11 October 2026

IngredientsServings−

6

+

Method

1. Rinse 200 g yellow split mung dal in a sieve. Put it in a saucepan with 600 ml water, bring to a gentle simmer and cover with the lid slightly ajar. Cook over low heat for 20–25 minutes, stirring occasionally, until the lentil-like pieces are soft and beginning to break down. Keep the remaining liquid; do not drain. Set aside, covered.
2. While the dal cooks, pat the tofu dry and dice it. Chop the onion, grate the ginger, dice the aubergine and cut the courgettes into thick half-moons.
3. Heat 1 tbsp neutral cooking oil in a frying pan and fry 400 g plain tofu for about 8–10 minutes, until golden. Mix 1½ tbsp soy sauce, 1 tsp maple syrup, 1 tsp sesame oil and 30 ml water, pour over the tofu and stir for 1–2 minutes, until coated. Set aside.
4. Once the dal is cooked, start the rice on the freed burner while preparing the curry: rinse 360 g dry basmati rice in a sieve and drain well. Put it in a separate saucepan with a tight-fitting lid, add 720 ml water and ½ tsp salt, and bring to a boil. Cover, turn the heat to its lowest setting and cook for 12–15 minutes, until the liquid is absorbed and the grains are tender. Remove from the heat and rest, still covered, for 10 minutes, then fluff with a fork.
5. Heat the remaining 2 tbsp neutral cooking oil in a wide 5–6 litre pot over medium heat. Fry 150 g onion for 7–8 minutes, until softened. Add 20 g fresh ginger, 2 tsp Madras curry powder, 1 tsp ground cumin, ½ tsp ground coriander and ½ tsp ground turmeric and stir for 30 seconds, just until fragrant.
6. Add 350 g aubergine and fry for 6–8 minutes, stirring. Add 600 g courgette and fry for another 4–5 minutes.
7. Pour in 400 ml coconut milk and add the cooked 200 g yellow split mung dal with its remaining liquid. Simmer over low heat for about 10 minutes, stirring, until the vegetables are tender and the curry coats a spoon. Keep the lid partly on to limit evaporation.
8. Spoon a little hot curry sauce into a bowl and stir in 2 tbsp white miso until smooth. Return it to the pot with 1 tsp garam masala and the glazed 400 g plain tofu. Warm gently for 2–3 minutes without boiling hard. Chop 15 g fresh coriander. Divide the rice cooked from 360 g dry basmati rice among six bowls, spoon the curry alongside and scatter over the coriander.

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