Name: Lentil and tofu curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/2 cup dry red lentils; 5 oz extra-firm tofu, pressed and cut into 1/2-inch cubes; 5 oz cauliflower, cut into small florets; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tsp canola oil; 4 g gluten-free curry powder; 3/4 tsp salt; 2 1/4 cups water; 1/3 cup fresh cilantro, chopped; 2 tsp lemon juice

Nutrition

Per serving

551 calories

Protein: 39g; 27% of calories
Carbs: 73g; 50% of calories
Fat: 15g; 23% of calories

Instructions

Prep 15 min · Cook 30 min

Heat the canola oil in a small pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, ginger, and curry powder, and cook for 1 minute until fragrant.
Add the red lentils, tofu cubes, cauliflower, water, and salt to the pot. Bring to a boil, then reduce heat to low and cover. Simmer for 20 minutes, stirring once halfway through to ensure the lentils do not stick, until the lentils are soft and the liquid is mostly absorbed.
Remove the pot from the heat and let it sit covered for 5 minutes. Stir in the lemon juice and half the cilantro, then taste for salt.

Nutrition

Ingredients

Instructions

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