Rinse the lentils and rice

• Rinse the green lentils and the rice under cold water until the water runs clear.

Start the one-pot base

• Put the lentils, rice, curry powder and turmeric into a pot.
• Pour in the water and stir to combine.

Simmer

• Bring to a boil, then lower the heat, cover and simmer until the lentils and rice are tender and the liquid is absorbed.

Add the tofu and coconut milk

• Stir in the cubed tofu and the coconut milk.
• Add the soy sauce if using and simmer gently until the tofu is heated through and the dish is creamy.

Wilt the spinach

• Add the spinach and stir until just wilted.

Serve

• Divide between bowls and top with chopped parsley.