Saturday, June 26, 2010

Red Lentil and Tofu Curry

1 cup red lentils, rinsed
3 cups water
1 small onion, diced
3 or 4 cloves garlic, minced
olive oil for sauteing
1 lb extra firm tofu, diced
1 red pepper, diced
1 tsp powdered ginger (or minced fresh ginger)
1 tsp curry powder
1 tsp garam masala
1 tsp turmeric
salt to taste
juice from 1 lemon

Combine lentils and water in saucepan, bring to boil, and then let simmer for 20 minutes or until thick.

Meanwhile, saute onion and garlic together with olive oil for 5 minutes. Add the red pepper, and saute 3 minutes more. Add the tofu and stir well. Sprinkle ginger, curry, garam masala, and turmeric over tofu mixture, and stir until well coated with spices. Add a little more oil if necessary. Continue cooking over low heat until lentils have finished cooking.

Pour the tofu mixture into the lentils and stir well. Add lemon juice and salt to taste. Serve over rice.

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