The best thing about a meat-free curry like this dahl, aside from doing yourself a good deed, is that you don't have to cook it for long to reach deep and delicious depths of flavour. This creamy and nutty chickpea and tofu number is light on spice but heavy-handed with the veg and yep, you are going to feel full. Really full. In a slightly smug kinda way.
Peel and finely chop onion. Coarsely grate carrot. Heat a saucepan over medium heat, add butter, carrot, onion and a sprinkle of salt and cook, stirring occasionally, for 3–4 minutes or until onion has softened. Stir through tandoori paste and cook for a further 30 seconds or until fragrant. While vegetables are cooking, continue with step 2.
Chop tofu into 2cm pieces. Cut cauliflower into small florets and thinly slice stem. Drain and rinse chickpeas.
Add tofu, cauliflower, chickpeas, tomatoes, 160ml (⅔ cup) water and coconut milk to saucepan and bring to a rapid simmer. Reduce heat to medium-low and cook for 10–12 minutes or until sauce has slightly reduced and cauliflower is cooked.
Meanwhile, heat a frypan over medium heat, add spinach and 2 teaspoons water, cover and cook for 1 minute or until spinach has wilted. Remove spinach from frypan and set aside to cool.
Place spinach and yoghurt in a bowl, season well with salt and pepper and stir to combine.
Rinse and roughly chop coriander. Add coriander to curry and stir to combine. Heat rice according to packet instructions. Divide rice and curry between bowls and top with spinach raita to serve.