Wednesday, June 29, 2011

Creamy Tofu and Lentil Curry dish

The hubs was out of town for work last night, yet I still wanted to make something for dinner. We are heading to the beach (Pawleys Island, SC) tomorrow, so I have been wanting to clean out the fridge. I hate wasting food and always try to eat all of the things that would go bad while we're out of town. In the fridge I had, tofu, fresh and organic sugar snap peas and lentils. Hmmm...what to make with this? A tofu/lentil dish!

*Warning: I am aware that this doesn't look very appetizing...may not even sound appetizing, but I promise--it is delish! This dish is STOCKED full of fabulous nutrients for your body. Lentils are a very good source of cholesterol lowering fiber. They also are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. They are high in iron and folic acid.

Go make this and be healthy...treat your body right.


1 small onion
1 garlic clove
1 t. ginger
1 package of trader joe's lentils
2 tablespoons olive oil
1 package firm tofu
1/2 cup light coconut milk
1 teaspoon cumin powder
1 teaspoon curry powder
bag of sugar snap peas (or whatever green veggie you'd like)
brown rice (if desired)


Thinly slice onion and mince garlic. In a 2-quart heavy saucepan cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until golden. Add ginger and cook, stirring, 1 minute. Add lentils and gently heat, uncovered, on low.

Gently press tofu between paper towels to remove excess moisture. While lentils are warming, cut tofu into 1/2-inch cubes. In a small heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook cumin, stirring, until a shade darker, about 1 minute. Add curry powder and cook, stirring, until fragrant, 15 to 30 seconds. Add split peas to tofu. Cook the peas for about 10 minutes. Pour coconut milk into tofu/pea mixture and simmer for about 5 minutes. Add lentils to tofu mixture and gently stir. Let curry stand, covered, 5 minutes to allow flavors to develop.

Serve curry over brown rice.


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