Red Lentil and Tofu Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less.Contrary to what their name suggests, the color of red lentils is actually closer to orange. You can also use brown lentils, but the results will be different. Red lentils fall apart as they cook, creating a creamier base, whereas brown ones hold their shape (and take a little longer to cook). Ingredients:
1 small onion |
1 garlic clove |
a 1/2-inch piece fresh gingerroot |
1/2 cup red lentils |
2 tablespoons vegetable oil |
3 1/2 cups water |
1/2 pound firm tofu |
1/2 teaspoon cumin seeds |
1/2 teaspoon garam masala or curry powder |
1/2 teaspoon salt |
a generous pinch cayenne |
3 tablespoons chopped fresh cilantro sprigs |
accompaniment: cooked rice |
Directions:
1. Thinly slice onion and mince garlic. Peel gingerroot and mince. In a sieve rinse lentils and drain. In a 2-quart heavy saucepan cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until golden. Add gingerroot and cook, stirring, 1 minute. Add lentils and water and gently boil, uncovered, until lentils fall apart, about 20 minutes.
2. While lentils are boiling, rinse tofu and trim ends. Cut tofu into 1/2-inch cubes and gently press between paper towels to remove excess moisture.
3. In a small heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook cumin seeds, stirring, until a shade darker, about 1 minute. Add garam masala, salt, and cayenne and cook, stirring, until fragrant, 15 to 30 seconds. Stir hot spice oil into lentils and gently stir in tofu cubes. Let curry stand, covered, 5 minutes to allow flavors to develop. Stir in cilantro and salt to taste.
4. Serve curry over rice.
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