LENTIL CURRY WITH TOFU

Comforting, creamy, hearty and rich in plant-based proteins, flavors and aromas - this lentil curry is perfect for your winter nights. It deserves a place at your festive or weekend lunches and dinners, where you can enjoy long, dark evenings with family or friends, while the food brings warmth and coziness. The portion I prepare is quite large, making it ideal for a bigger gathering, or if your company is smaller, there will be leftovers for the next day. This is the kind of curry that you’ll want to make in larger quantities so you can savor it for more than just one day.

Ingredients

• 300 g of lentils (I use pink lentils, but you can use any kind you like or have on hand)

• 400 g of silken tofu

• A can (400 g) of chopped canned tomatoes (without any additives)

• 4 cloves of garlic

• 1 onion

• 2 teaspoons of minced ginger

• Spices: 1-2 teaspoons of chilli powder (optional if kids are eating), 2 teaspoons of cumin, 1 teaspoon of coriander powder (optional), 1 teaspoon of turmeric powder, 2 teaspoons of garam masala, 3 teaspoons of curry powder and salt. Additionally, paprika, cumin and curry spices for the cauliflower and firm tofu.

• 3 tablespoons of nutritional yeast flakes

• 400 g of firm tofu

• 1 cauliflower

• 3 tablespoons of starch

• Fresh cilantro

• Cooked rice (for serving, but optional)

• Greens (for serving, but optional)

Instructions

I soak the lentils for at least a couple of hours.

Next, I prepare the curry sauce: I chop the onions and garlic, then I grate the ginger. I sauté all of these along with the spices in a heated pan. After a few minutes of sautéing, I add a cup of water and the chopped canned tomatoes. I reduce the heat and let everything simmer for about 15-20 minutes.

I cook the lentils separately in salted water according to the instructions.

I chop the cauliflower and sprinkle it with salt, cumin, paprika and curry powder, then add 2 tablespoons of cornstarch. I mix everything well and spread it out on a baking sheet lined with parchment paper.

I tear the firm tofu into small pieces. I also sprinkle it with salt, cumin, paprika and curry powder and add a tablespoon of cornstarch. I mix everything well and place it next to the cauliflower pieces on the parchment-lined baking sheet.

I roast the cauliflower and tofu in a preheated oven at 200°C for about 30 minutes.

For the simmered curry sauce, I transfer it to a high-powered blender. I then add silken tofu and nutritional yeast flakes, blending everything until it reaches a creamy consistency. I pour the mixture back into the pot and add the cooked lentils. I stir everything together and keep it on low heat to ensure the curry stays warm until serving.

Serving:

I ladle the curry into a bowl, topping it with the roasted cauliflower and tofu. I generously sprinkle fresh chopped cilantro on top. If you like it spicy, you can add some chilli flakes.

On the side, I serve greens - either spinach or arugula. This is a great way to enjoy greens during the winter months, as they pair nicely with curries and thick soups.

If you want an extra filling option, I serve boiled rice or naan bread alongside.

BON APPETIT!