Category: Main Course
Red Lentil and Tofu Curry - TastyPlanner.com
Chef: Hebetuded
If you only have 30 to 40 minutes or so to make a curry for lunch, this is a good bet. For a thicker consistency, use about 3 cups water instead of 3 1/2. I didn’t have any cayenne pepper on hand, but you can sprinkle a dash when you cook the tofu for an added red vibrancy. And I like to use cumin seeds because I can toast them and make a much more fragrant dish; however, if you don’t like whole spices in your food you can always substitute cumin powder.
Recipe Source: appetiteforchina.com
Ingredients
1 small onion, medium diced
1 garlic clove, minced
1/2 cup red lentils, rinsed and drained
2 tablespoons olive oil
3 1/2 cups water
1/2 pound firm tofu
1 teaspoon Cumin seeds
1 teaspoon curry powder
1 teaspoon salt, plus extra to taste
1 tablespoons, fresh cilantro, chopped
Instructions
- Heat 1 tablespoon oil In a small sauce pot.
- Cook onion and garlic over moderate heat, stirring, until golden, about 2 minutes.
- Add ginger and cook for another minute.
- Add lentils and water and bring mixture to boil. Reduce heat and simmer, uncovered, until lentils are soft enough to fall apart, about 20 minutes.
- While lentils are boiling, rinse tofu and trim ends off.
- Cut tofu into 1/2-inch cubes. Gently press tofu between paper towels to remove excess moisture.
- In a wok or skillet heat remaining tablespoon oil over moderate heat until hot but not smoking.
- Cook cumin seeds, stirring, until fragrant, about 1 minute. Add tofu cubes and gently stir fry (after you first put in tofu, leave it untouched for about 2 minutes to allow it to slightly brown, then stir.)
- Add curry and salt. Cook for another 1 to 2 minutes, then transfer tofu mixture into the lentils.
- Cook curry for another 4 to 5 minutes to allow flavors to develop. Salt to taste.
Remove from heat and garnish with cilantro. Serve with rice, toasts or crackers, baguette or multigrain bread.
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