lentil curry + crispy tofu

This is honestly one of the most fusion meals I’ve created…but it is so so good. The curry almost feels thai, yet also indian, with lentils which remind me of dal bhat, and then crispy tofu takes us back to thai again. All around its a solid meal filled with acres of plant based protein.

Sautéed green veggies for the side.

This recipe was adapted from Anett Velsberg’s peanut lentil curry.

Ingredients:

– LENTIL CURRY –

2 tbsp coconut oil

4 garlic cloves, minced

1 thumb-sized piece of ginger, minced

2 carrots sliced

1-2 potatoes diced

1 tsp smashed coriander seeds

1 tsp ground cumin

2 tsp curry powder

1 tsp turmeric

1 cup red lentils

2 cups water + 1 tbsp veggie stock concentrate*

1 can diced tomatoes

1 can coconut milk

Juice of 1 lime

– TOFU –

1 tbsp olive oil

1 pack of extra firm tofu

1 tbsp nutritional yeast

1 tbsp tamari

In a large pot, heat the oil and add the garlic, ginger, and spices. Cook over medium heat for 3-4 minutes, until the spices, are fragrant. Add the vegetables, lentils, stock and crushed tomatoes. Stir and place the lid on. Cook on a low heat for 20 minutes or until the lentils are soft.

While the curry is cooking, preheat oven to 400°F. Next, wrap a towel around the tofu and press under something heavy for 5-10mins. Dice into medium-sized cubes and toss with olive oil, nutritional yeast, and tamari. Spread evenly onto a lined baking tray and bake for 15-20mins until desired crispiness is reached

Add the coconut milk and mix well. Simmer for another 5 minutes, then top with lime juice and crispy tofu. Serve with rice, steamed or sautéed  green veggies, and flatbreads. Enjoy!

*This veggies stock concentrate has a lot of flavor and salt, so I definitely would recommend using it. But if you can’t find it or don’t want to use it then use normal veggie broth (instead of all the water) and add some extra salt.

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