A Veganish Dish ~ Red Lentil, Chickpea and Tofu Curry
 
 
Ingredients
  • 1 19 oz can lentils
  • 1 19 oz can chickpeas
  • 1 tbsp vegetable oil
  • 3 tbsp curry paste
  • 1 1/2 tbsp curry powder
  • 1 1/2 tsp ground turmeric
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp salt
  • 1 1/2 tsp sugar (optional)
  • 1 minced garlic clove
  • 1 tsp minced ginger root
  • 1 14 ounce can tomato puree
  • 1 1/2 cups water
  • 3/4 cup frozen peas
  • 8 oz or 220 g firm tofu
Instructions
  1. Rinse lentils and chick peas thoroughly with cold water. (If using dry legumes, cover with water and cook until tender adding water as needed.)
  2. Caramelize onions in the vegetable oil. Meanwhile, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic and ginger into a paste.
  3. Add the curry powder to the onions and continue to cook for another 1-2 minutes. Stir in the tomato puree, reduce the heat and add the water to desired consistency. Add peas and tofu and heat through.
  4. Serve on basmati rice
Recipe by Just a Smidgen at https://justasmidgen.com/2011/04/08/a-veganish-dish/