Recipe

Indian Curry Tofu And Lentils Recipe


Indian Curry Tofu And Lentils Recipe
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This is another of my all time favorites. I discovered "curries" in general about 6 years ago when I moved to Miami- My God, What I've Been Missing !!! It is so good that I had learn how to cook it myself instead of going out to restaurants.

Thenewageco


curry tofu1


curry tofu2


curry leaves


Madras Curry Powder

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Ingredients
  • 1 (16oz.) block of tofu (drained and pressed) cut into 1 inch dice
  • 1 yellow onion (chopped)
  • 1 large carrot (peeled and sliced)
  • 1 cup of frozen green peas (thawed) not canned (they get mushy)
  • 1 medium potato (peeled and diced)
  • 1 (16oz.) can of lentils (not drained)
  • 1 (16oz.) can of chopped tomatoes (drained) or 1 fresh (chopped)
  • 1 (4oz.) can of green chiles
  • 4 - 5 curry leaves (optional) if available- see the photo above
  • 2 Tblsp of vegetable oil
  • 1 tsp of garam masala
  • 1 - 2 Tblsp of Madras Curry Powder (any other will do good too)
  • 1 cup of vegetable broth
  • salt and black pepper to taste

Directions
  1. In a large saute pan over medium, heat the oil and fry the tofu for about 4 minutes until just light browned and sprinkle with salt & pepper.
  2. Add the chopped onion and chiles, fry until just fragrant, add the garam masala and stir.
  3. After a couple of minutes of adding the garam masala bring in the rest of the vegetables and the curry curry powder, stir to combine all the ingredients.
  4. Add the curry leaves and the vegetable broth, lower the heat to a simmer and adjust the curry and masala seasonings according to your personal taste, cover with a lid.
  5. Simmer for about 45 minutes to 1 hour stirring occasionally.
  6. Let the simmering do the rest.
  7. Serve with white steamed Basmati rice.

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Comments


ANOTHER MASTERPIECE! YOUR ENTHUSIAM SHINES IN EVERY DISH YOU CREATE!WHAT ELSE CAN I SAY!OH YEAH! BIG HIGH 5,SWEETIE! CAROL


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