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Tofu and Red Lentil Curry

  • 4servings
  • 15minutes

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Source: www.bestrecipes.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1
MineralsCopper, Natrium, Fluorine, Chromium, Potassium, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable

  2. 1 medium brown

  3. 2 1/2 cm fresh ginger, peeled and finely

  4. 1 teaspoon ground 2 teaspoons garam

  5. 2 1/2 cups vegetable cup split red

  6. 320 g piece cauliflower, cut into small

  7. 2 medium carrots, peeled and 1 large fresh chilli, deseeded and 300 g piece firm tofu, cut into 1 x 4 cm 250 g green beans, cut into 5 cm Salt and pepper, to cup chopped fresh Steamed basamati rice, to

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over medium heat. Add onion and cook, stirring for 5 minutes until soft. Stir in the ginger, turmeric and garam masala and cook stirring for 1 minute or until aromatic.

  2. Add the vegetable stock, lentils, cauliflower, carrots and chilli. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, covered for 15 minutes.

  3. Stir in the tofu and beans and cook for a further 10 minutes or until the vegetables are tender.

  4. Season with salt and pepper, and gently stir in the coriander. Serve immediately with the rice.

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