Red Lentil and Tofu Curry with Spinach

Spicy red lentils with crispy tofu and spinach in a creamy tomato sauce. This vegan dish is filling and provides plenty of plant-based protein.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 150 g Red lentils
• 200 g Plain tofu
• 1 pc Onion
• 2 pc Garlic cloves
• 10 g Ginger
• 1 can Chopped tomatoes
• 200 g Fresh leaf spinach
• 1 tsp Turmeric, ground
• 1 tsp Sweet paprika powder
• 0.5 tsp Cumin, ground
• 1 tbsp Cooking oil
• 500 ml Water
• Salt
• Pepper
• 1 pc Lime

Method

1. Finely dice the onion and garlic, peel the ginger and finely grate it.
2. Pat the tofu dry and cut it into small cubes. Heat the oil in a large pan and fry the tofu over medium heat until golden brown on all sides, then remove it.
3. In the same pan, sweat the onion, garlic and ginger until translucent. Briefly toast the turmeric, paprika powder and cumin.
4. Briefly toast the red lentils, then add the chopped tomatoes and 500 ml water. Season with salt and pepper and simmer covered for about 15 to 20 minutes, until the lentils are soft and the sauce becomes creamy. Add a little more water if needed.
5. Stir in the spinach and let it wilt. Return the tofu to the pan and warm it through briefly.
6. Season with salt, pepper and the juice of half a lime. Divide the curry between two plates and serve with the remaining lime.