Red Lentil Curry On Rice

Name: Red Lentil Curry On Rice
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: International
Ingredients: 2 tbsp vegetable oil; 1 onion chopped; 1 clove garlic. minced; 2 tsp (10 mL) minced fresh ginger; 2 tsp (10 mL) curry paste; 1 tsp (5 mL) ground cumin; Pinch cayenne; 2 cups red lentils; 3 cups water; 2 tbsp tomato paste; 1 large potato. peeled and cubed; Hot cooked rice; 250g extra-firm tofu. well drained and cut into cubes; 75ml each raisins and slivered almonds; 50ml chopped fresh coriander or parsley

Over a year ago 4,112 views

Prep: 25 mins

Serves: 4

Main Course

Ingredients

2 tbsp vegetable oil
1 onion chopped
1 clove garlic. minced
2 tsp (10 mL) minced fresh ginger
2 tsp (10 mL) curry paste
1 tsp (5 mL) ground cumin
Pinch cayenne
2 cups red lentils
3 cups water
2 tbsp tomato paste
1 large potato. peeled and cubed
Hot cooked rice
250g extra-firm tofu. well drained and cut into cubes
75ml each raisins and slivered almonds
50ml chopped fresh coriander or parsley

Accompaniment

Description

Red Lentil Curry On Rice

Method

1
1. Heat oil in a large saucepan or deep skillet set over medium heat; cook onion, garlic and ginger for 5 minutes, stirring often. Stir in curry powder, cumin, salt and cayenne; cook, stirring, for 1 minute.

2. Pick over lentils, rinse in a sieve and drain. Add to pan with water and tomato paste; bring to a boil, reduce heat to medium and gently boil, uncovered, until lentils fall apart, about 10 minutes.

3. Add potato; cover and cook for 10 to 12 minutes or until tender. Stir in tofu; cover and let stand for 5 minutes. Stir in raisins and almonds. Taste for salt and add more if needed. Serve over rice and sprinkle with coriander