There are many ways to make a red lentil curry. This aromatic red lentil curry is packed with cozy flavor and plant-based proteins! It’s topped with a tangy cilantro chutney which infuses a pop of brightness that makes this meal so satisfying.
Ingredients:
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons peeled and minced ginger
- 0.7 cup red lentils, uncooked
- 1 cup crushed tomatoes
- 1 cup light canned coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons tomato paste
- 1 ½ teaspoons salt, divided
- 1 bunch of cilantro leaves and tender stems (about 1 ½ cups packed)
- ¼ cup golden raisins
- 2 tablespoons white wine vinegar
- 1 tablespoon mustard
- 140g of baked tofu cubes
Instructions:
- Heat the oven at 400F, cube the tofu, and bake for ~15’, until done to your liking.
- In a large skillet, heat 2 tablespoons water over medium-high heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté for 1 minute.
- Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and one teaspoon salt. Bring to a simmer, then simmer very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft, stirring often (if not, cook a few minutes more until tender).
- Meanwhile, make the chutney using an immersion blender (or regular blender) to blend the cilantro, golden raisins, white wine vinegar, two tablespoons mustard, ¼ cup water, and ½ teaspoon salt. Blend into a thick, smooth sauce.
- Top lentils with chutney and serve with baked tofu cubes.
