By Rachel Fine-Feldman
Coconut Cream Tofu and Black Lentil Curry
Updated at: Sun, 08 Dec 2024 05:54:53 GMT
Nutrition balance score
Good
Glycemic Index
25
Low
Nutrition per serving
Calories2190.8 kcal (110%)
Total Fat125 g (179%)
Carbs172.6 g (66%)
Sugars16.6 g (18%)
Protein97.8 g (196%)
Sodium2967.1 mg (148%)
Fiber32.9 g (117%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 cupblack lentils
3 cupswater
1bay leaf
½ tspsalt
2 Tbspneutral oil
avocado or sunflower oil
1onion
large, finely diced
3garlic cloves
minced
1 tspground cumin
1 Tbspcurry powder
or garam masala
½ tspground turmeric
½ tspsmoked paprika
optional
1tomatoes
medium, diced, or 1/2 cup canned diced tomatoes
1 x 13.5 ozcoconut cream
can
1 cupvegetable broth
or water
1 blockfirm tofu
pressed and cubed
½ tspprepared mustard
Dijon or yellow mustard
salt
to taste
0.5juice of lemon
fresh cilantro
chopped
Red chili flakes
or fresh green chilies, optional
Instructions
Step 1
Cook the Lentils:
Step 2
Rinse the lentils thoroughly.
Step 3
In a medium pot, add lentils, water, bay leaf, and salt.
Step 4
Bring to a boil, then lower heat and simmer for 25–30 minutes until tender but not mushy. Drain and set aside.
Step 5
Prepare the Tofu:
Step 6
Heat 1 tbsp oil in a large skillet over medium-high heat.
Step 7
Add the tofu cubes and pan-fry until golden on all sides, about 8–10 minutes. Remove and set aside.
Step 8
Make the Curry Base:
Step 9
In the same skillet, heat the remaining 1 tbsp oil over medium heat.
Step 10
Add the onions and sauté until golden, about 5–7 minutes.
Step 11
Stir in the garlic and cook for another minute.
Step 12
Build the Flavor:
Step 13
Add ground cumin, curry powder, turmeric, and smoked paprika. Toast the spices for 30 seconds.
Step 14
Stir in the tomatoes and cook until softened, about 5 minutes.
Step 15
Mix in the prepared mustard.
Step 16
Simmer the Curry:
Step 17
Pour in the coconut cream and vegetable broth. Stir to combine.
Step 18
Add the cooked lentils and pan-fried tofu. Simmer gently for 10–15 minutes, allowing flavors to meld.
Step 19
Finish the Dish:
Step 20
Adjust salt to taste. Add lemon juice for brightness.
Step 21
Serve:
Step 22
Garnish with fresh cilantro and chili flakes, if desired.
Step 23
Serve over basmati rice, quinoa, or with warm naan.
Notes
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