RED LENTIL AND TOFU CURRY
Steps:
- Thinly slice onion and mince garlic. Peel gingerroot and mince. In a sieve rinse lentils and drain. In a 2-quart heavy saucepan cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until golden. Add gingerroot and cook, stirring, 1 minute. Add lentils and water and gently boil, uncovered, until lentils fall apart, about 20 minutes.
- While lentils are boiling, rinse tofu and trim ends. Cut tofu into 1/2-inch cubes and gently press between paper towels to remove excess moisture.
- In a small heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook cumin seeds, stirring, until a shade darker, about 1 minute. Add garam masala, salt, and cayenne and cook, stirring, until fragrant, 15 to 30 seconds. Stir hot spice oil into lentils and gently stir in tofu cubes. Let curry stand, covered, 5 minutes to allow flavors to develop. Stir in cilantro and salt to taste.
- Serve curry over rice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Semsong Chy
[email protected]This curry was delicious! I especially liked the addition of tofu, which gave it a nice protein boost. The curry sauce was also very flavorful and creamy. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make curry.
Md Russal
[email protected]I'm new to cooking and this recipe was easy to follow. The curry turned out great! The lentils and tofu were cooked perfectly and the curry sauce was flavorful and creamy. I served it with rice and it was a delicious and satisfying meal. I'm definite
Mohamed Alfaraj
[email protected]I recently made this curry for a party and it was a huge hit! I doubled the recipe and it was still gone in minutes. Everyone loved the creamy and flavorful sauce, and the lentils and tofu were cooked perfectly. I served it with rice and naan bread,
Siaw Richard
[email protected]I love to experiment with different flavors and ingredients in my cooking. This curry was a great opportunity to do just that. I added some chopped mango and pineapple to the curry, which gave it a sweet and tangy flavor. I also used a blend of curry
javed akhter
[email protected]I'm always looking for healthy and nutritious meals. This curry is a great option! The lentils and tofu are both good sources of protein and fiber, and the vegetables are packed with vitamins and minerals. The curry sauce is also relatively healthy,
Dem the Purr
[email protected]I'm on a tight budget, so I was happy to find this recipe. It's very affordable to make and it's also very delicious. The lentils and tofu are inexpensive proteins and the vegetables are also very affordable. The curry sauce is flavorful and creamy,
Steven Toulmin
[email protected]I'm always looking for quick and easy weeknight meals. This curry fit the bill perfectly! It was ready in under 30 minutes and it was so delicious. I used pre-cooked lentils and tofu, which saved even more time. The curry sauce was flavorful and crea
Obed Yaw Asamoah
[email protected]I'm a vegetarian, so I was excited to try this red lentil and tofu curry. I was not disappointed! The curry was full of flavor and the lentils and tofu were cooked perfectly. I especially liked the addition of vegetables, which added a nice crunch an
Christopher Ellis
[email protected]I love spicy food, so I added a bit of extra chili powder and cayenne pepper to the curry. It turned out perfectly! The lentils and tofu were cooked to perfection, and the vegetables were still slightly crunchy. The curry sauce was creamy and flavorf
my kids
[email protected]This curry was a delightful blend of flavors and textures. The lentils were tender and creamy, the tofu was firm and slightly chewy, and the vegetables were crisp-tender. The curry sauce was rich and flavorful, with a perfect balance of spices. I wil