Tofu Lentil Curry

Name: Tofu Lentil Curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tbsp vegetable oil; 0.5 lb firm tofu; 1 onion; 1 garlic clove; 0.5 red bell pepper; 1 cup carrot; 13.5 oz coconut milk; 6 cup water; 1 cinnamon stick; 0.5 lb dried lentils; 0.25 cup mild curry powder; 1 cup frozen peas; 2 tbsp cornstarch; salt and cayenne pepper

Tofu, lentils and red bell pepper simmered on the stove and spiced with curry powder and clove for a South Asian curry. Serve with or without rice.

1 hr 5 min · Serves 8 · Medium

Method

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Time: Prep 20 min · Cook 45 min · 65 min total
Difficulty: medium

1
Drain tofu, and squeeze water out with your method of choice, being careful not to crumble tofu. Dice tofu and toss with 1 tbsp of curry powder. Set tofu aside and allow it to absorb flavor while prepping vegetables.
2
After dicing vegetables, heat oil in the bottom of a stew pot or dutch oven over medium heat and add tofu. Allow tofu to sear until brown for a couple of mins, then turn them and allow the other sides to brown. Add diced onion, garlic, and bell pepper, and saute until onions are translucent.
3
Add coconut milk, the remaining curry powder, cinnamon stick, and water, increase heat to medium high, and stir. While curry is coming to a simmer, rinse lentils well in a colander and add when a simmer is achieved. Simmer for 20 mins, stirring occasionally, or until lentils are cooked soft to the tooth. If your family prefers a thicker consistency, add water/corn starch mixture now and stir until thickened. Remove from heat and add peas. Season with salt and cayenne pepper to taste, and serve with or without rice. Garnish with crumbled cashews if desired.
20 min