Lentil-Tofu Curry

vegan, gluten-free, grain-free, refined sugar-free

Recipe developed by Bret with spice mix by Global Table Adventure

I love Indian food, but I've struggled to get that authentic taste when attempting Indian recipes at home. My boyfriend Bret has been building this recipe for years, gradually adding more flavors along the way. Recently while making this together, we stumbled across a homemade spice mix that adds complexity of flavor beyond what a premade curry powder would add. Hope you like this as much as we do!

You can make it in just 30 minutes using an InstantPot, but it also works on the stovetop.

pulverized spice mix

crispy sauteed tofu ready to be added to the pot of lentils

Serves: 10-12 / Prep time: 20 min / Total time: 30 min (or 40 min if cooking on the stove)

Ingredients:
For the lentils:​​

• 2 cups dried brown lentils, sorted and rinsed
• 3 cups water or broth*
• 2 tsp salt, or to taste

Spice Mix:

• 2 tsp black peppercorns
• 2 tsp turmeric powder
• 2 tsp coriander powder or 2 1/2 tsp whole seeds
• 2 tsp ginger powder
• 1 tsp fenugreek seeds
• 1 tsp cumin powder or 1 1/4 whole cumin seeds
• 1/2 tsp fennel seeds
• 1/2 cayenne pepper
• 4 cardamom pods or 1 tsp powder
• 2 whole cloves or 1/2 tsp ground cloves

For the curry:

• 1 lb extra firm/super firm tofu
• 1 Tbsp coconut oil
• 1 Tbsp minced garlic (about three cloves)
• 1 14-oz can coconut milk
• 1 14-oz can diced tomatoes​

For the serving:

• fresh chopped cilantro
• rice and/or naan

Directions:

1. First, cook the lentils in a pressure cooker on high for 10 minutes. Slow release pressure.**
2. Meanwhile combine spices in spice grinder and pulverize (or if using pre-ground spices, simply stir together in a bowl)
3. Dice the tofu into 1/2 inch cubes and warm the coconut oil in a large cast iron or other non-stick skillet. Saute the tofu with a few pinches of the spice mix until golden brown. Add minced garlic in last 30 seconds of saute time.
4. Add tofu/garlic, remainder of spice mix, coconut milk, and diced tomatoes to the lentils with pressure cooker set on "keep warm", just under a simmer for 5 minutes.
5. Serve with a garnish of cilantro alongside cooked rice and/or naan.

*I love "Better than Bouillon" brand No Chicken Base or Vegetable Base.

**Alternatively, simmer lentils in a pot with 5 cups of water for 20 minutes.