Recipe by whistlinpixie
This is one of those "eyeball" recipes that I've been throwing together for some time. Since I've been wanting to keep track of what I eat, I just added this so that I can have a nutritional breakdown. Vegan, easy, one pot, and experimentation is encouraged if you want to give this recipe a try. Good served either with or without rice, and tastes better after mingling for a night in the fridge.
- 1 tablespoon vegetable oil, for pan frying
- 1⁄2 lb firm tofu or 1⁄2 lb extra firm tofu
- 1 onion, diced or thinly sliced
- 1 garlic clove, minced
- 1⁄2 red bell pepper, diced
- 1 cup carrot, diced
- 13 1⁄2 ounces coconut milk
- 6 cups water or 6 cups stock
- 1 cinnamon stick, roughly 4-inch piece
- 1⁄2 lb dried lentils
- 1⁄4 cup mild curry powder (I like Sharwood's)
- 1 cup frozen peas
- 2 tablespoons cornstarch (optional, dissolved in 1/4 cup water)
- salt and cayenne pepper
Directions See How It's Made
- Drain tofu, and squeeze water out with your method of choice, being careful not to crumble tofu. Dice tofu and toss with 1 tbsp of curry powder. Set tofu aside and allow it to absorb flavor while prepping vegetables.
- After dicing vegetables, heat oil in the bottom of a stew pot or dutch oven over medium heat and add tofu. Allow tofu to sear until brown for a couple of mins, then turn them and allow the other sides to brown. Add diced onion, garlic, and bell pepper, and saute until onions are translucent. I like my carrots soft, so I microwave or boil them for a few mins before adding them, but feel free to add them straight in if you like.
- Add coconut milk, the remaining curry powder, cinnamon stick, and water, increase heat to medium high, and stir. While curry is coming to a simmer, rinse lentils well in a colander and add when a simmer is achieved. Simmer for 20 mins, stirring occasionally, or until lentils are cooked soft to the tooth. If your family prefers a thicker consistency, add water/corn starch mixture now and stir until thickened. Remove from heat and add peas. Season with salt and cayenne pepper to taste, and serve with or without rice. Garnish with crumbled cashews if desired.