1 | onions, finely chopped | 200 g | |
2 cloves | garlic, minced | ||
2 tbsp | gingerroot, minced | 26 g | |
1 cup | red-orange lentils (dried), rinsed and drained | 170 g | |
1/4 cup | canola oil | 65 mL | |
3 cups | water | 750 mL | |
440 g | firm regular tofu, cut into 1 cm cubes | 2 1/4 cups | |
1 1/4 tsp | curry powder | 4 g | |
3/4 tsp | cayenne pepper | 2 g | |
1 tsp | salt | 5 g | |
1/3 cup | fresh cilantro | 12 g |
It is not necessary to soak the lentils in advance.
per 1 serving (300 g)
Amount % Daily Value |
Calories 390 |
Fat 19 g 30 % |
Saturated
1.9 g
11 % |
Cholesterol 0 mg |
Sodium 510 mg 21 % |
Carbohydrate 32 g 11 % |
Fibre 6 g 22 % |
Sugars 3 g |
Net Carbs 26 g |
Protein 26 g |
Vitamin A 5 % |
Vitamin C 10 % |
Calcium 19 % |
Iron 37 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 1 |
Meat and Alternatives | 3 |
Fats | 3 ½ |
I grated the ginger instead of mincing and the flavour was delicious. Also I used medium firm tofu which I pressed between two plates and a weight on top to squeeze out the water before dicing the tofu. That way the curry does not get more watery.
I found this very watery. If I make something similar again I will make the sauce thicker and with broth instead of water.
I have to wonder if Melanie missed the cayenne or something? Ours was NOT bland. Happily, it wasn't runny, either. This was my first time risking tofu, found it was a lot more delicate to handle than I expected. Family response was good; when asked what he thought, husband asked if there was more. Not-quite-12 year old said it was a good way to liven up tofu. A pleasant surprise all around.