Spicy red lentils & crisp tofu
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
Ingredients
- 1 1/2 cups red lentils
- 1/2 tsp cassia
- 1/2 tsp ground cinnamon
- 1 tsp cumin seeds, lightly roasted
- 1 tsp black mustard seeds (alternatively, use yellow mustard seeds)
- olive oil, to drizzle
- 2 g curry leaves
- A handful coriander, chopped
- 400 g tofu
- 1 tsp curry paste
- vegetable oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Cook red lentils according to package instructions and drain.
- In a saucepan, fry cassia, ground cinnamon, cumin seeds and black mustard seeds in olive oil until fragrant, then add the lentils and 3 curry leaves and cook, stirring, for 1 minute.
- Simmer for a further 15 minutes, then fold in chopped coriander.
- Drain tofu and slice into blocks. Fry in curry paste and vegetable oil to brown each side.
- Serve with the spicy lentils.
You could enjoy this recipe too
Buy the ingredients
Add to Cart