Tofu Coconut Dhal Curry
Ingredients
- 1 pack of @cauldronfoods tofu
- 150g green lentils
- 200g red lentils
- 1 red onion
- 3 big cloves of garlic
- 2 inch piece of ginger
- 1 red chili
- 3 ripe salad tomatoes
- 1/4 of a can of coconut milk
- 1 veg stock cube
- 1 litre of water
- 1tsp turmeric
- 1 tsp ground coriander
- 1 tsp cumin seeds
- Salt, pepper & oil
Preparation
Drain the tofu and cut into little cubes. Heat a frying pan and add oil, fry the tofu until crispy around the edges for about 10 minutes, then remove and set aside.
Slice the onion into half moons, finely dice the ginger, garlic, and chili, and cut the tomatoes into cubes.
Heat the same pan again, add oil, and fry the onions until browning for about 5-10 minutes.
Add ginger, garlic, and chili, and fry for another 1-2 minutes.
Add the spices, fry for another 1-2 minutes, then add the tomatoes.
Fry until the tomatoes are soft and mushy, resembling a sort of paste.
Add the lentils and stir to coat everything nicely, then add the stock.
Bring to a boil, reduce heat to a simmer, and cook for about 45 minutes, stirring often and adding more liquid if needed.
Once the lentils are cooked and soft, add the coconut milk and simmer for a further 5 minutes.
Add the tofu to reheat.
Serve with rice or chapati and top with coriander if desired.
