Tofu Spinach Lentil Curry

Tofu Spinach Lentil Curry

This is a pantry staple! I am obsessed with beans!. They're filling, comforting, great for bowel movement, and the carbs are easy for the gut to digest. So if you’re on the hunt for a cozy, comforting dish that is so quick to make and keeps your night off, an actual night off, without slaving away in the kitchen. Look no further. This (very untraditional) dahl recipe is triple protein packed. I love the acidity of the cottage cheese and pickle toppings. If you want to keep it vegan please do! The cottage cheese can be replaced with vegan yogurt.

Ingredients

Curry

• 1 cup red lentils, rinsed

• 1 tbsp avocado oil

• 1 tsp cumin seeds

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1-inch piece fresh ginger, grated

• 2 jalapeños, finely chopped

• 2 medium tomatoes chopped

• 4 cups vegetable broth

• 1 can coconut milk (I used reduced fat)

• 5 cups fresh spinach

• Juice of half a lime

• 1 cup cottage cheese (leave out for vegan curry)

Spice mix

• 1 tsp turmeric

• 1 tsp ground coriander

• 1 tbsp curry powder (I used vindaloo)

• 1 tsp salt and black pepper to taste

• 1 tsp ground coriander

• 1 tsp garam massala

• 1 ceylon cinnamon stick

Pan fried tofu

• 1 block (14 oz) extra firm tofu, pressed and torn into bite size chunks

• 1 tbsp soy sauce

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp curry powder (I used vindaloo)

• 1/2 tsp ceylon cinnamon powder

• 1/2 tbsp coconut oil

Instructions

1. Start by heating the avocado oil in a large pot or cast iron (use instapot when you're under time pressure) over medium heat. Add the cumin seeds and wait for a minute until they start to pop, then add finely chopped onion, and sauté on low heat for 10 min. You can add a splash of water if the onions start to burn or stick. Please don't skip this step, the longer you simmer your onions the better your curry will taste.

2. Next, throw in the minced garlic, grated ginger, and chopped jalapeños. Sauté until for 1 to 2 minutes or until fragrant. Then add your chopped tomatoes and spice mix . Let the tomato spice mix simmer for 5 min to release their flavors.

3. Add the red lentils , vegetable broth and the coconut milk, and bring it to a boil. Then reduce the heat and allow it to simmer for 20 to 25 minutes until the lentils are tender.

4. Let’s prepare the tofu, while your lentils are cooking. In a mixing bowl, combine tofu chunks and all the tofu spices. Heat the oil in a separate frying pan and sauté the tofu until it’s golden and crispy on all sides.

5. Once the lentils are cooked, add the fresh spinach, allowing it to wilt into the hot mixture. Finish with a splash of lime juice, then top with the crispy tofu, cottage cheese and optional pickled veggies.

6. Eet smakelijk!

Macros per serving

• Calories: 440

• Protein: 25g

• Carbohydrates: 25g

• Fat: 24g

Now that your Tofu Spinach Lentil Curry is ready, it's time to dish it out. Serve it over a bed of rice, naan bread, or as is. This curry can also be stored in the fridge for a few days, making it perfect for meal prep! Save some for lunch, the spices will infuse even more when enjoyed the next day.

Don't be surprised if this becomes your new favorite comfort dish. Enjoy your hearty tofu spinach lentil curry.

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