Lentil, Tofu and Vegetable Curry
This Lentil, Tofu and Vegetable Curry is a delicious vegan curry that is packed with protein and healthy nutrients. It's a great option for those looking to lose weight, as it's low in calories, fat, and carbs. The lentils and tempeh provide a good amount of protein, while the vegetables add essential vitamins and minerals. This dish is gluten-free, making it suitable for those with gluten sensitivities. However, people with soy allergy should avoid tofu.
Allergen Information: Contains Soy
Nutrition Facts
Per serving
Energy
128 kcal
Protein
9 g
Carbs
16 g
Fat
4 g
Fiber
4 g
Ingredients
Split Masoor Dal (Raw)
0.5 small cup (50g)
Chopped Onion
0.5 medium cup (80g)
Garlic paste
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Chopped Tomato
1 small cup (100g)
Garam Masala
1 tsp (3g)
Turmeric powder
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Olive Oil
1 tsp (5g)
Carrot
0.25 cup, chopped (50g)
Red Bell Pepper
0.25 cup, chopped (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Tofu (Pro Plant)
0.5 cup, cubed (100g)
Instructions
Preparation
-Wash and soak lentil overnight.
Cooking Steps
In a large pot, heat olive oil over medium heat. Add onions, garlic, and ginger paste and sauté for 2-3 minutes until the onions turn translucent.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add garam powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Add soaked lentils, tofu, and water. Bring to a boil, then reduce heat and let it simmer for 10-15 minutes until the lentils are cooked.
Add mixed vegetables and cook for another 7-10 minutes until the vegetables are tender.
Garnish with fresh coriander leaves and serve hot.