Tofu and Lentil Curry
Ingredients
- 1 cup dry green lentils
- 1 block pressed tofu, cubed
- 1/2 red onion, diced
- 3 pieces garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, diced
- 1 sweet potato, cubed
- 1/2 small can tomato paste
- 1 tbsp curry powder
- 2 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp salt
- 1 15oz can fire roasted tomatoes
- 1 can light or full fat coconut milk
- 3 cups vegetable broth
Preparation
Stove top
Feel free to change out veggies or add some extra greens as you wish.
Sauté onion and garlic in a medium pot until onion softens, about 3 minutes.
Add in ginger and remaining spices and sauté until fragrant, about 2 minutes.
Add in remaining ingredients and bring to a boil.
Once at a boil, reduce heat back down to a simmer and allow content to cook for 40 minutes until thickened and lentils soften.
Instant pot method
To cook this in your instant pot, just add all ingredients to the pot and reduce broth by 1/2 cup.
Then seal and set to manual for 17 minutes.
Allow to come up to pressure and cook, and to naturally release pressure.
Adjust seasonings as desired.
