Lentil and Tofu Curry

Original recipe here. I’ve reproduced the original recipe below, along with my modifications, in case the link isn’t working.

If you enjoy sriracha, put a little dollop on top to take this to the next level!

INGREDIENTS

• 1/2 medium red onion, diced
• 1 red bell pepper, diced (the original recipe called for 1/2 of a green bell pepper)
• 1 small sweet potato, cubed
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp cumin
• 2 tsp smoked paprika
• 1 15 oz can diced fire roasted tomatoes
• 1 cup black lentils (the original recipe calls for green lentils)
• 1 can light coconut milk (the original recipe calls for 1 cup light or full fat coconut milk. An entire can is around 1 1/2 cups)
• 1 block super firm tofu, cubed
• 1 1/2 cups vegetable broth

INSTRUCTIONS

1. Heat up your pan to medium heat and saute onion and green peppers until onion is translucent.
2. Add in sweet potato, ginger and garlic and make sure to continue moving them around the pan to prevent them from burning.
3. Add tomato paste along with spices and saute until fragrant, about 1-2 minutes.
4. Stir in lentils, diced tomatoes, coconut milk, give a good stir to fully combine.
5. Gently fold in tofu along with vegetable broth. Bring mixture to a boil and then immediately reduce to a low simmer and allow to cook for 25-30 minutes or until lentils are tender.