Red lentil and tofu curry

Name: Red lentil and tofu curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1 pcs onion; 1 pcs garlic; 15 g fresh ginger root; 100 g red lentils; 30 ml vegetable oil; 840 ml water; 225 g firm tofu; 0.5 tsp cumin seeds; 0.5 tsp garam masala; 1 pinch cayenne pepper; 15 g fresh cilantro; to taste salt; to taste black pepper

A dish made with red lentils and firm tofu, seasoned with ginger, garlic, and spices, served with boiled rice.

Total: 40 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 481
Protein: 31 g
Fat: 25 g

Ingredients

for 2 servings

onion1 pcs
garlic1 pcs
fresh ginger root15 g
red lentils100 g
vegetable oil30 ml
water840 ml
firm tofu225 g
cumin seeds0.5 tsp
garam masala0.5 tsp
cayenne pepper1 pinch
fresh cilantro15 g
saltto taste
black pepperto taste

Method

7 steps

Thinly slice the onion, mince the garlic and ginger. Rinse the lentils.
In a heavy-bottomed pot, heat 1 tablespoon of oil and sauté the onion and garlic until golden. Add the ginger and cook for another minute.
Add the lentils and water, bring to a boil, and cook uncovered for about 20 minutes until the lentils are soft.
While the lentils are cooking, cut the tofu into 1.5 cm cubes and pat dry with a paper towel to remove excess moisture.
In a small skillet, heat the remaining oil, add the cumin seeds, and fry for 1 minute. Add the garam masala, salt, and cayenne pepper, and heat for 15-30 seconds until fragrant.
Pour the spiced oil into the pot with the lentils, add the tofu cubes. Cover with a lid and let it sit for 5 minutes.
Before serving, add chopped cilantro, adjust salt if needed, and serve with boiled rice.