Curry dishes have become one of my go-tos lately. They are always full or flavor, pretty easy to make and are a great way to get a lot of fiber and protein into your diet.
Ingredients
1 package of extra firm tofu
1 small yellow onion
1 cup of red lentils (rinsed and drained)
2 cups of spinach
2 cloves of garlic
1 can of coconut milk
1 14.5 oz can of diced tomatoes
2 teaspoons of curry powder
2 teaspoon of cumin
1 teaspoon of coriander powder
1 teaspoon of grasalm masala
¼ teaspoon of cayenne pepper
1 teaspoon of salt
Preparation
Dice onion and add to a skillet on medium heat. Sautee for 4-5 minutes (add about a tablespoon of water if needed to prevent sticking). Meanwhile, add curry powder, cumin, coriander, grasalm masala, and cayenne to a small bowl. Add garlic to the skillet and cook until fragrant, about 1 minute. Add all the seasoning from the bowl, mix well to ensure all veggies are covered. Stir and cook for about 1-2 minutes. Add in diced tomatoes, crumbled tofu, and coconut milk. Bring to a boil. Add lentils and reduce to a low simmer, cover and cook for about 10 minutes or until lentils are softened . Add spinach and salt, stir well and let cook until spinach is wilted. Serve on top of rice or eat by itself.
Recipe Origin: