This is a nice warming winter curry which is easy to prepare. The combination of cumin, coriander and turmeric makes a healthful curry base which is not irritating to the digestive system like many commercial curry powders can be.
RED LENTIL AND TOFU CURRY
MAKES: 1 x medium saucepan full
INGREDIENTS
- 1 onion
- 1 clove garlic
- 1 tsp each of cumin, coriander, turmeric,
- 1/2 tsp fenugreek
- 1 pinch of cayenne (optional)
- 1 d’spoon onion flakes
- 2 medium tomatoes (diced)
- 1 zucchini (cut in rounds)
- 1/3 red capsicum (diced)
- 1 cup red lentils (rinsed before use)
- 1 75g firm tofu (cubed)
METHOD
- Saute onion and garlic along with spices for a few minutes in a little water or oil..
- Add tomatoes, capsicum and zucchini and simmer for a few more minutes until they begin to soften..
- Add red lentils and water and simmer for approx. 30 mins.
- Add tofu and simmer for a further 5-10 mins allowing tofu to absorb all the flavours.
- Serve with brown rice or quinoa.
