Tofu Lentil Curry Recipe

Name: Tofu Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil, for pan frying; 1/2 lb firm tofu or 1/2 lb extra firm tofu; 1 onion, diced or thinly sliced; 1 garlic clove, minced; 1/2 red bell pepper, diced; 1 cup carrot, diced; 13 1/2 ounces coconut milk; 6 cups water or 6 cups stock; 1 cinnamon stick, roughly 4-inch piece; 1/2 lb dried lentils; 1/4 cup mild curry powder (I like Sharwood's); 1 cup frozen peas; 2 tablespoons cornstarch (optional, dissolved in 1/4 cup water); salt and cayenne pepper

Servings: persons

1 tablespoon vegetable oil, for pan frying
1/2 lb firm tofu or 1/2 lb extra firm tofu
1 onion, diced or thinly sliced
1 garlic clove, minced
1/2 red bell pepper, diced
1 cup carrot, diced
13 1/2 ounces coconut milk
6 cups water or 6 cups stock
1 cinnamon stick, roughly 4-inch piece
1/2 lb dried lentils
1/4 cup mild curry powder (I like Sharwood's)
1 cup frozen peas
2 tablespoons cornstarch (optional, dissolved in 1/4 cup water)
salt and cayenne pepper

1
Drain tofu, and squeeze water out with your method of choice, being careful not to crumble tofu. Dice tofu and toss with 1 tbsp of curry powder. Set tofu aside and allow it to absorb flavor while prepping vegetables.
2
After dicing vegetables, heat oil in the bottom of a stew pot or dutch oven over medium heat and add tofu. Allow tofu to sear until brown for a couple of mins, then turn them and allow the other sides to brown. Add diced onion, garlic, and bell pepper, and saute until onions are translucent. I like my carrots soft, so I microwave or boil them for a few mins before adding them, but feel free to add them straight in if you like.
3
Add coconut milk, the remaining curry powder, cinnamon stick, and water, increase heat to medium high, and stir. While curry is coming to a simmer, rinse lentils well in a colander and add when a simmer is achieved. Simmer for 20 mins, stirring occasionally, or until lentils are cooked soft to the tooth. If your family prefers a thicker consistency, add water/corn starch mixture now and stir until thickened. Remove from heat and add peas. Season with salt and cayenne pepper to taste, and serve with or without rice. Garnish with crumbled cashews if desired.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, for pan frying, 1/2 lb firm tofu or 1/2 lb extra firm tofu, 1 onion, diced or thinly sliced, 1 garlic clove, minced, and more.

Yes, Tofu Lentil Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Lentil Curry

How did you like this recipe?

Frequently Asked Questions