Tofu & Red Lentil Curry

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Tofu & Red Lentil Curry

 

 

4 tsp vegetable oil

1 medium brown (yellow) onion, chopped

2.5 cm (1 " ) piece fresh ginger, peeled, finely chopped

1 tsp ground turmeric

2 tsp garam masala

2 1/2 cups vegetable stock

1/2 cup split red lentils

320 g (11 1/3 oz) piece cauliflower, cut into small florets

2 medium (about 240 g / 8 1/2 oz) carrots, peeled, sliced

1 large fresh red chilli, halved, deseeded, chopped

300 g (10 1/2 oz) piece firm tofu, cut into 1 x 4 cm (3/8 x 1 1/2 " )

lengths

250 g (9 oz) green beans, topped, cut into 5 cm (2 " ) lengths

salt & ground black pepper, to taste

1/3 cup chopped fresh coriander (cilantro)

steamed basmati rice, to serve

 

 

1. Heat the oil in a large saucepan over medium heat. Add the onion

and cook, stirring, for 5 minutes or until soft. Stir in the ginger,

turmeric and garam masala and cook, stirring, for 1 minute or until

aromatic.

 

2. Add the vegetable stock, lentils, cauliflower, carrots and chilli.

Increase heat to high and bring to the boil. Reduce heat to medium-low

and simmer, covered, for 15 minutes. Stir in tofu and beans and cook

for a further 10 minutes or until the vegetables are tender. (See

microwave tip.)

 

3. Season with salt and pepper and gently stir in the coriander

(cilantro). Serve immediately with the rice.

 

 

 

MICROWAVE TIP: Combine the oil and onion in a large heat-resistant,

microwave-safe dish and cook, uncovered, stirring every minute, for 3

to 4 minutes on Medium/500watts/50% or until soft.

Stir in the ginger, turmeric and garam masala. Cook for 30 seconds on

Medium/500watts/50%.

Add the vegetable stock, lentils, cauliflower, carrots and chilli.

Cover and cook for 5 minutes on High/800watts/100% followed by 8

minutes on Medium/500watts/50%.

Stir in the tofu and beans and cook, uncovered, for 3 to 5 minutes on

High/800watts/100% or until the vegetables are tender.

 

 

 

Serves 4.