Name: Tofu and Red Lentil Curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: asian
Ingredients: 1 tbs vegetable oil; 1 brown onion medium; 2 1/2 cm fresh ginger finely chopped peeled; 1 tsp ground turmeric; 2 tsp garam masala; 625.00 ml vegetable stock (liquid); 1/2 cup split red lentils; 320 g cauliflower broken into florets; 2 carrot medium peeled sliced; 1 chilli chopped deseeded fresh large; 300 g firm tofu; 250 g green beans; 1/3 cup fresh coriander chopped; 2 cup basmati rice steamed *to serve

by lovlor Last updated on 05/02/2025

A delicious and easy vegetable curry that my 1 year old loves.

- lovlor

Ingredients

1 tbs vegetable oil
1 brown onion medium
2 1/2 cm fresh ginger finely chopped peeled
1 tsp ground turmeric
2 tsp garam masala
2 1/2 cup vegetable stock (liquid)
1/2 cup split red lentils
320 g cauliflower broken into florets
2 carrot medium peeled sliced
1 chilli chopped deseeded fresh large
300 g firm tofu
250 g green beans
1/3 cup fresh coriander chopped
2 cup basmati rice steamed *to serve

Method

Step 1

Cut tofu into 1 x 4 cm lengths. Cut beans into 5 cm lengths.
Step 2

Heat the oil in a large saucepan over medium heat. Add onion and cook, stirring for 5 minutes until soft. Stir in the ginger, turmeric and garam masala and cook stirring for 1 minute or until aromatic.
Step 3

Add the vegetable stock, lentils, cauliflower, carrots and chilli. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, covered for 15 minutes.
Step 4

Stir in the tofu and beans and cook for a further 10 minutes or until the vegetables are tender.
Step 5

Season with salt and pepper, and gently stir in the coriander. Serve immediately with the rice.