Lentil and Tofu Curry
adapted from appetite for china
- 1 small onion, diced
- 1 clove garlic, minced
- 1-2 T olive oil
- 1/2 cup lentils, rinsed and drained
- 3 cups water (or use part veggie stock)
- 1/2 teaspoon ginger powder
- 1/2 block of tofu (about 250 grams)
- 1/2 teaspoon cumin
- 1 teaspoon curry powder
- dash of cayenne pepper, optional
- ~1/2 teaspoon salt
- 1 1/2 cups fresh spinach, chopped
- chopped cilantro to garnish, optional
- brown rice and plain yogurt to serve
Saute onion and garlic with a pinch of salt in a swirl of olive oil over medium heat until golden, about 2 minutes, add ginger and stir. Add lentils and water and bring to a boil. Reduce heat to low and simmer, uncovered, until lentils are soft, about 20 minutes.
Meanwhile, cut tofu into cubes and gently press between paper towels to remove excess moisture. In a wok or skillet, heat a Tablespoon of oil over medium heat and gentle stir fry (after adding tofu, don't touch it for about 2 minutes to allow it to slightly brown, then stir). Add curry, cumin, cayenne (to your preference) and salt - cook for another 1 to 2 minutes then stir in spinach and allow to wilt, about 1 minute. Add mixture to the lentils and simmer for 5 minutes to meld flavors. Add more spices, as needed. Serve with brown rice and plain yogurt.
Heads Up! The "natural" flavor of the La Serenisima brand of Greek yogurt, Griego, is not actually plain, it's sweetened. So don't put it on this dish! Also, it's not actually Greek yogurt as it is thickened with cream instead of just being extra-strained like real Greek yogurt. Man! Why do we have to get the fake versions of everything?! Also, the Danone (aka Dannon) logo is also on this yogurt, so don't go blaming Argentine industry alone. If you're trying to eat healthy and wholesome, GOOD LUCK! Also, if you think that the US is alone in it's struggle with obesity, read this post by Katie at Seashells & Sunflowers.