Dinner Tonight: Red Lentil and Tofu Curry
The recipe Dinner Tonight: Red Lentil and Tofu Curry could satisfy your Indian craving in around 45 minutes. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 10g of protein, 9g of fat, and a total of 193 calories. This recipe serves 4. A mixture of ginger, garlic clove, curry powder, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and vegan diet.
Instructions
Pour one tablespoon of the olive oil into a medium-sized saucepan set over medium heat.
Add the onion and cook until translucent and soft, about five minutes. Toss in ginger and cook until fragrant, about one minute. Then add lentils and the water. Turn heat to high and bring to a boil. Then reduce heat to low, and simmer until the lentils are soft, 15 to 20 minutes.
Meanwhile, dry tofu cubes on some paper towels.
Place a large wok over medium heat.
Add the cumin and cook until very fragrant, about one minute.
Pour the remaining one tablespoon of olive oil into the wok. When shimmering, add the tofu cubes. Stir-fry until lightly browned on most sides, about four minutes.
Add the curry powder, cayenne pepper, and salt. Cook until very fragrant, one to two minutes, and then transfer contents to saucepan with lentils.
Let the lentils and tofu cook over medium heat for five minutes.
Serve curry with rice and garnish with cilantro.