2 tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
2 tsp minced fresh ginger
2 tsp curry paste or powder
1 tsp ground cumin
½ tsp salt
1 pinch cayenne
240 g sprouted Bio-Bud™ Lentils (soaked 30 min cooked 15 to 20 min and rinsed/drained)
3 cups water
2 tbsp tomato paste
1 large potato, peeled and cubed
½ lb extra-firm tofu, well drained and cut into
⅓ cup each raisins and slivered almonds
1/2-in (1 cm) cubes
¼ cup chopped fresh coriander or parsley
1
1
Heat oil in a large saucepan or deep skillet set over medium heat; cook onion, garlic and ginger for 5 minutes, stirring often.
2
Stir in curry powder, cumin, salt and cayenne; cook, stirring, for 1 minute.
3
Add the lentils to pan with water and tomato paste; bring to a boil, reduce heat to medium and gently boil, uncovered, until lentils fall apart, about 10 minutes.
4
Add potato; cover and cook for 10 to 12 minutes or until tender.
5
Stir in tofu; cover and let stand for 5 minutes.
6
Stir in raisins and almonds. Taste for salt and add more if needed. Serve over rice and sprinkle with coriander.
Make-ahead: Can be made at least 8 hrs. ahead.
Ingredients
2 tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
2 tsp minced fresh ginger
2 tsp curry paste or powder
1 tsp ground cumin
½ tsp salt
1 pinch cayenne
240 g sprouted Bio-Bud™ Lentils (soaked 30 min cooked 15 to 20 min and rinsed/drained)
3 cups water
2 tbsp tomato paste
1 large potato, peeled and cubed
½ lb extra-firm tofu, well drained and cut into
⅓ cup each raisins and slivered almonds
1/2-in (1 cm) cubes
¼ cup chopped fresh coriander or parsley
