If it isn’t already obvious, I’m going through a raging tofu phase. Combining my phase for most other things though, I’m not entirely sure it’s a phase and rather just an extreme appetite for eating just about anything (except eggs. and lamb. yuck.) Hows about this winter we drown ourselves in curry and still feel good about the fact that i’m on the wrong side of 29. Carb loading < all the good for you goodness. I mean, why wouldn’t you?
Creamy Lentil, Silverbeet & Tofu Curry
Serves 4
Ingredients
1 onion, diced
3 cloves of garlic, crushed
Bunch of coriander root & leaves, chopped
1tsp each curry powder & turmeric
2tbs thai red curry paste
2tbs tomato paste
1 1/2 cans of coconut milk
1 can of lentils, rinsed & drained
Handful of finely chopped silverbeet, spinach or kale can be substituted
Juice from half a lemon
Salt to taste
250g firm tofu, cubed – see note
Method
Heat a wok or large pot with a drizzle of olive oil and add the onion, garlic and chopped coriander root (save the leaves for later). Saute over a low heat then once translucent, add the spices and curry paste. Cook for 5 minutes stirring regularly then add the tomato paste, coconut milk, lentils, silverbeet and half a can of water. Bring to the boil then reduce to a slow simmer for 30 minutes.
While that’s on, heat a fry pan with olive oil and add your tofu. Keep the heat up quite high as you turn the tofu until all sides are golden and crunchy.
Add the lemon juice, a few pinches of salt and the chopped coriander leaves to your curry and either stir through the golden tofu or serve them on top!
Kitchen notes...
Anything other than super firm tofu won’t work here. Stay away from Japanese tofu – it’s too soft and will fall apart. I used this brand.