With rice. Or with homemade naan bred. Or with rice AND naan…
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portions
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Ingredients
- 200 gram Tofu diced
- 3 tablespoon soy sauce
- 1 onion chopped
- 1 thumb-sized ginger finely chopped
- 1 teaspoon Cumin
- 1 teaspoon curcuma
- 2 teaspoon Curry
- 1 cup red lentils
- 450-500 ml vegetable broth
- 2-3 tomatos roughly diced
- 125 ml coconut milk
- 1/2 tablespoon balsamic vinegar
- salt, pepper
- Chili optional
- coconut oil for frying or what else you have
Ingredients
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Instructions
- Dice the tofu and leave in a bowl together with the soy sauce.
- Chop the onion and the ginger finely.
- In a non-coated pot, heat some coconut oil and fry the onion together with the ginger.
- Before the onion has taken on color, add the spices: 1 tsp cumin, 1 tsp turmeric and 2 tsp curry. Stir well - it should stick to the bottom of the pot, which develops a delicious roasted aroma!
- But before everything burns, add the lentils and vegetable broth. Cover and simmer for 10 minutes over low heat.
- After the 10 minutes, add the roughly diced tomato and the coconut milk. Cover and let simmer for another 5 to 10 minutes until the lentils are tender.
- Then carefully add the tofu (including the soy sauce) and season with salt, pepper and balsamic vinegar. Optional spice up a bit with chili to taste.
- Let it rest for a few minutes with the stove turned off and then enjoy.
- Yummy!
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Is ideal for warming up!