Curried Tofu and Lentils
Ingredients
- 1/2 medium red onion, diced
- 1/2 green bell pepper, diced
- 1 small sweet potato, cubed
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 tbsp tomato paste
- 1 tbsp curry powder
- 1 tsp cumin
- 2 tsp smoked paprika
- 1 15 oz can diced fire roasted tomatoes
- 1 cup green lentils
- 1 cup light or full fat coconut milk
- 1 block super firm tofu, cubed
- 1 1/2 cups vegetable broth
Preparation
Stove top
Heat up your pan to medium heat and saute onion and green peppers until onion is translucent
Add in sweet potato, ginger and garlic and make sure to continue moving them around the pan to prevent them from burning
Add tomato paste along with spices and sauté until fragrant, about 1-2 minutes
Stir in lentils, diced tomatoes, coconut milk, give a good stir to fully combine
Gently fold in tofu along with vegetable broth
Bring mixture to a boil and then immediately reduce to a low simmer and allow to cook for 25-30 minutes or until lentils are tender
Instant pot
Set instant pot to saute and follow all instructions as you would if cooking on stove top
Once you've added the vegetable broth, switch instant pot to manual high pressure
Set timer to 13 minutes and make sure lid is set to seal
Allow pressure to release naturally
Remove lid and serve curry as desired
