• llubrano

Red Lentil Thai Curry With Chili Crusted Tofu

This such a warming dish for chilly weather. Any protein works with this recipe but I made it completely vegan. Here’s how I do it:


1 cup red lentils

1 red pepper, or any veggies you have around, chopped

3-4 scallions chopped

1 inch fresh grated ginger or 1 tsp dried

1 tsp turmeric

3/4 cup coconut milk

1 tbs thai red curry paste

1 block tofu, cubed and blotted dry or protein of choice

2-3 tbs corn starch plus 1 tbs chili powder and 1 tbs Garam Masala

Rinse the lentils and place in a pot with 2.5 cups water simmer on low for 15-20 mins. In a large skillet add a few spoons of veg oil, I used coconut oil. Add the ginger, turmeric a pinch of salt and veggies sauté for 3 mins. In a bowl add the corn starch, chili powder and Garam masala a pinch of salt and dredge the tofu or protein of choice, shake off excess and fry in a separate skillet till golden and crunchy on both sides. Add the curry paste and coconut milk to the veggies and adjust salt, simmer for 2 mins then add the cooked lentils and simmer for 5 mins then at the end serve in bowls with the crusted tofu on top, sprinkle with chopped cilantro (optional)

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