Red lentil and tofu curry
What could be better for busy weekday evenings than a recipe that is ready in 30 minutes flat? This curry recipe is not only incredibly tasty and delicious, it makes the best-ever leftovers for lunch or another weekday meal. The firm-textured tofu is an excellent money-saving substitute for meat, in addition to lowering the fat content. This dish is guaranteed to become a meatless Monday regular!
- Place the lentils and water in a saucepan. Bring to a boil. Cover and let simmer on low for 15 minutes or until the lentils are tender and have absorbed all the water. Set aside.
- Heat half of the oil in a saucepan on medium heat. Cook the onion and garlic until slightly brown. Add the tomatoes, ginger and red curry paste. If desired, drizzle a little honey over the mixture to balance the acidity of the tomatoes. Cook until the liquid from the tomatoes has completely evaporated. Set aside.
- Meanwhile, heat the rest of the oil in a small skillet. Add the tofu cubes. Season with salt and cook for 2 minutes.
- Add the lentils and tofu to the tomato mixture. Season with salt and pepper. Add the milk. The texture of the curry should be somewhere between a potage and a purée. Add a little milk if needed. Reheat and cover. Let rest for about 5 to 10 minutes before serving.
- When ready to serve, add a splash of lemon juice and garnish with the coriander. Serve on a bed of rice or a naan or chapati (Indian flatbread).