Vegan Tofu And Lentil Curry Recipe

Fusion cuisine

Vegan Tofu and Lentil Curry recipe

About this recipe

A hearty and flavorful vegan curry made with tofu, lentils, and a medley of vegetables, simmered in a rich coconut milk and spice blend. Perfect for a satisfying dinner.

Ingredients

  • 250 g Spinach - Chopped
  • 308 g Morinaga Silken Extra Firm Tofu
  • 100 g Sambar Onion Peeled
  • 100 g Garlic - Single Clove
  • 125 g Red Bell Pepper
  • 200 g Orange Carrot (Gajar)
  • 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
  • 50 g Sakthi Curry Powder
  • 850 g Oleev Smart Vitafit Edibale Vegetable Oil
  • 40 g Orika True Cinnamon Stick
  • 500 g 24 Mantra Organic Malka Masoor
  • 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

  1. 1. Drain the tofu and press it to remove excess water, being careful not to crumble it. Dice the tofu into bite-sized cubes and toss with 1 tablespoon of curry powder. Set aside to marinate while preparing the vegetables.
  2. 2. Dice the onion and red bell pepper, mince the garlic, and slice the carrot into thin rounds. If you prefer softer carrots, microwave or boil them for a few minutes before using.
  3. 3. Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the marinated tofu and cook for 2-3 minutes on each side until golden brown. Remove the tofu from the pot and set aside.
  4. 4. In the same pot, add the diced onion, minced garlic, and red bell pepper. Sauté for 3-4 minutes until the onion becomes translucent.
  5. 5. Add the coconut milk, remaining curry powder, cinnamon stick, and 6 cups of water to the pot. Stir well and bring the mixture to a simmer over medium-high heat.
  6. 6. Rinse the lentils thoroughly in a colander and add them to the pot once the mixture is simmering. Cook for 20 minutes, stirring occasionally, until the lentils are tender.
  7. 7. If a thicker consistency is desired, mix 2 tablespoons of cornstarch with a small amount of water to create a slurry. Stir the slurry into the curry and cook for an additional 2-3 minutes until thickened.
  8. 8. Add the spinach to the pot and stir well. Cook for 2-3 minutes until the spinach is wilted. Season with salt to taste.
  9. 9. Remove the pot from heat and serve the curry hot, with or without rice. Optionally, garnish with crumbled cashews for added texture and flavor.