A Yummy Vegan Curry Recipe!

I was looking for a recipe to use some lentils I had in my cabinet along with tofu in my refrigerator, and found this. Really tasty. The original recipe link is here. I’ll post below the modifications that I made, mostly because I was too lazy to go to the grocery store.

INGREDIENTS

• 1/2 medium red onion, diced
• 1/2 green bell pepper, diced, one red bell pepper, diced
• 1 small sweet potato, cubed I had a ginormous sweet potato
• a good size squeeze of garlic from my garlic/oil mix in a bottle
• a good squeeze of ginger from my garlic/oil mix in a bottle
• 1 tbsp tomato paste Didn’t have any
• 1 tbsp curry powder
• 1 tsp cumin
• 2 tsp smoked paprika
• 1 15 oz can diced fire roasted tomatoes I didn’t have any fire roasted.
• 1 cup green lentils I used black beluga lentils
• 1 cup light or full fat coconut milk
• 1 block super firm tofu, cubed
• 1 1/2 cups vegetable broth water

INSTRUCTIONS

1. Heat up your pan to medium heat and saute onion and bell 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.