Dive into the vibrant flavors of India with this irresistible Red Lentil and Tofu Curry! Perfectly spiced and incredibly satisfying, this dish is not only a feast for the senses but also a wholesome meal packed with protein and nutrients. Whether you're a seasoned chef or a kitchen novice, this recipe promises to transport you straight to the heart of Indian cuisine. Ready to impress your taste buds and your dinner guests? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup red lentils
- 1 block firm tofu, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can coconut milk
- 2 cups vegetable broth
- Salt to taste
Instructions
- Drain the tofu and press between paper towels to remove excess moisture. Cut into 1/2-inch cubes and set aside.
- Rinse red lentils thoroughly under cold water until the water runs clear. Drain and set aside.
- Heat a large, deep skillet or Dutch oven over medium heat. Add a splash of oil and sauté chopped onions until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic and curry powder to the onions. Stir and cook for 30 seconds to release the aromatics and prevent burning.
- Pour in the vegetable broth and coconut milk. Stir to combine and bring the mixture to a gentle simmer.
- Add the rinsed red lentils to the liquid. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until lentils are tender but not mushy.
- Gently fold in the cubed tofu and continue cooking for an additional 5 minutes to allow the tofu to heat through and absorb the flavors.
- Season with salt to taste. If the curry seems too thick, add a little more vegetable broth to reach desired consistency.
- Remove from heat and let sit for 5 minutes to allow flavors to meld together.
- Serve hot, optionally garnished with fresh cilantro or a squeeze of lime juice. Pairs well with steamed rice or naan bread.
Tips
- Press the Tofu: For the best texture, make sure to press the tofu to remove excess moisture. This helps it absorb the flavors of the curry better and prevents it from becoming soggy.
- Rinse the Lentils: Always rinse your red lentils thoroughly before cooking. This not only removes any impurities but also helps in achieving a cleaner taste.
- Adjust the Spice: Feel free to adjust the amount of curry powder based on your spice tolerance. If you like it hot, consider adding a pinch of cayenne pepper or a chopped chili for an extra kick!
- Simmer Gently: Keep an eye on the simmering lentils. Stir occasionally to prevent them from sticking to the bottom of the pan, ensuring a smooth and creamy curry.
- Garnish for Flavor: Don’t skip the garnish! A sprinkle of fresh cilantro or a squeeze of lime juice right before serving can elevate the dish and add a refreshing contrast to the rich flavors.
- Serve with Sides: This curry pairs beautifully with steamed rice or warm naan bread, which can help soak up the delicious sauce.
- Make it Ahead: This curry tastes even better the next day! Consider making a larger batch and storing leftovers in the fridge for a quick and tasty meal later on.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 18g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 0mg
