Red Lentil Curry with Sweet Potato, Spinach and Tofu

A warming winter curry of red lentils, sweet potato and spinach, creamy with coconut milk and topped with spiced tofu cubes. The lentils provide plenty of plant-based protein and make the dish filling even for non-vegans.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 200 g Red lentils
• 300 g Sweet potato
• 150 g Plain tofu
• 200 ml Coconut milk
• 1 can Can of chopped tomatoes
• 150 g Leaf spinach
• 1 pc Onion
• 2 pc Garlic cloves
• 10 g Ginger
• 2 tsp Curry powder
• 1 tsp Ground cumin
• 0.5 tsp Turmeric
• 1 tbsp Cooking oil
• 500 ml Water
• 1 pc Lime
• 1 bunch Coriander
• Salt

Method

1. Peel the onion and garlic and finely dice them, peel the ginger and finely grate it.
2. Peel the sweet potato and cut it into cubes of about 1.5 cm. Pat the tofu dry and cut it into cubes of the same size.
3. Heat the oil in a large pot and sweat the onion, garlic and ginger in it for 3 minutes until translucent.
4. Stir in the curry powder, cumin and turmeric and toast for 30 seconds, until fragrant.
5. Add the red lentils, sweet potato cubes, chopped tomatoes and water, bring to a boil and simmer covered over medium heat for about 20 minutes, until the lentils and sweet potato are soft.
6. Meanwhile, fry the tofu cubes in a non-stick pan with a little oil until crispy and season with salt.
7. Stir in the coconut milk and season with salt to taste, then fold in the spinach briefly until it wilts.
8. Halve the lime and squeeze the juice over the curry. Rinse the coriander, pick off the leaves and chop them roughly.
9. Divide the curry between two plates, sprinkle with tofu and coriander and serve immediately.