Lentil Curry

Ingredients

• 350 g extra firm tofu (cut into bite-sized cubes)
• 1 pinch salt (for tofu seasoning)
• pepper (to taste, for tofu)
• 1.5 cup basmati rice (rinsed and drained)
• 3 pods cardamom pods (crushed)
• 1.5 cup water (for rice)
• 2 tsp chili oil (homemade or store-bought)
• 1.5 cup red lentils (rinsed and drained)
• 1 whole red onion (finely diced)
• 2 cloves garlic (finely diced)
• 1 whole red chili pepper (finely diced)
• 2 tbsp avocado oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 cup cherry tomatoes (halved)
• 1 tsp smoked paprika
• 0.5 tsp cayenne pepper
• 1 tsp turmeric
• 1 tbsp garam masala
• 2.5 cup water (for lentil curry)
• 0.5 cup coconut cream (plus extra for garnish)
• 100 g spinach
• 1 tsp salt (for curry seasoning)

Instructions

1. 1

   Preheat the oven to 400°F. Pat dry the extra firm tofu with a paper towel. Slice the tofu into bite-sized cubes and spread onto a baking tray lined with parchment paper. Season with a pinch of salt and pepper to taste.

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2. 2

   Bake the tofu in the oven for 20-25 minutes until golden and crispy.

   23 min
3. 3

   Rinse and drain the basmati rice in a small saucepan. Crush the cardamom pods and add to the rice. Add 1.5 cups water and 2 tsp of chili oil. Heat on medium-high heat. When the water begins to bubble, give the rice a good stir, and turn the heat to medium-low. Cover and cook for 15 minutes.

   15 min
4. 4

   Rinse and drain the red lentils and set aside. Finely dice the red onion, garlic, and the red chili pepper.

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5. 5

   Heat up a sauté pan to medium heat. Add in the avocado oil followed by the cumin and fennel seeds. Fry the seeds for about 30 seconds.

   1 min
6. 6

   Add the red onions and sauté for 4-5 minutes. Slice in half the cherry tomatoes. Add the garlic and red chili pepper into the pan and sauté for a couple of minutes.

   6 min
7. 7

   Add 1 tsp salt, smoked paprika, cayenne pepper, and turmeric. Add in the cherry tomatoes and sauté for another couple of minutes.

   2 min
8. 8

   After 15 minutes of rice cooking, turn the heat off and allow it to steam further for another 10 minutes.

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9. 9

   Add the red lentils to the sauté pan and stir. Add in 2.5 cups of water and the coconut cream (save a little bit for garnish). Turn up the heat and bring to a boil.

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10. 10

    Turn the heat down to just under medium. Give the pan a stir, cover, and cook for 8-10 minutes.

    9 min
11. 11

    Add the spinach to the pan and stir to wilt down. Add the garam masala and stir. Add the baked tofu into the pan and give it one last stir.

    2 min
12. 12

    Remove the cardamom pods from the rice and fluff with a rice paddle. Plate the rice and curry together, and garnish with some coconut cream to serve.

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