Coconut Cream Tofu and Black Lentil Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the Lentils:

Step 2

Rinse the lentils thoroughly.

Step 3

In a medium pot, add lentils, water, bay leaf, and salt.

Step 4

Bring to a boil, then lower heat and simmer for 25–30 minutes until tender but not mushy. Drain and set aside.

Step 5

Prepare the Tofu:

Step 6

Heat 1 tbsp oil in a large skillet over medium-high heat.

Step 7

Add the tofu cubes and pan-fry until golden on all sides, about 8–10 minutes. Remove and set aside.

Step 8

Make the Curry Base:

Step 9

In the same skillet, heat the remaining 1 tbsp oil over medium heat.

Step 10

Add the onions and sauté until golden, about 5–7 minutes.

Step 11

Stir in the garlic and cook for another minute.

Step 12

Build the Flavor:

Step 13

Add ground cumin, curry powder, turmeric, and smoked paprika. Toast the spices for 30 seconds.

Step 14

Stir in the tomatoes and cook until softened, about 5 minutes.

Step 15

Mix in the prepared mustard.

Step 16

Simmer the Curry:

Step 17

Pour in the coconut cream and vegetable broth. Stir to combine.

Step 18

Add the cooked lentils and pan-fried tofu. Simmer gently for 10–15 minutes, allowing flavors to meld.

Step 19

Finish the Dish:

Step 20

Adjust salt to taste. Add lemon juice for brightness.

Step 21

Serve:

Step 22

Garnish with fresh cilantro and chili flakes, if desired.

Step 23

Serve over basmati rice, quinoa, or with warm naan.