top of page

Tofu Lentil Curry


4 Servings

Prep Time:

5 Minutes

Cook Time:

25 Minutes

Total Time:

30 Minutes

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.


  • 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


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:

bottom of page