Tofu Lentil Curry

Rich, creamy and packed with flavour - this hearty curry is simple enough to make on a weeknight. It's also happens to be fully vegan, but leaves absolutely nothing to be desired.

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Servings 4

Prep Time 10

Total Time 40

Ingredients

450 g (16 oz) extra-firm tofu drained and patted dry
4 tsp soy sauce divided
4 tsp hot madras curry powder divided
2 tsp whole cumin seeds
1 tsp whole coriander seeds
½ tsp black mustard seeds
2 medium shallots finely chopped
15 g (1 tbsp) fresh ginger peeled & grated or finely chopped
5 cloves garlic minced
1-2 red chilis such as bird's eye or cayenne, finely chopped
1 tbsp tomato paste
1 tsp ground cumin
½ tsp ground coriander seed
½ tsp ground cinnamon
¼ tsp ground cardamom
100 g (½ cup) dried red lentils
1 (400g/14oz) can full-fat coconut milk well-shaken
2 tsp tamarind paste (see notes)

Instructions

Preheat oven to 200°C/400°F. Use your hands to crumble the tofu into a medium mixing bowl. Drizzle with 2 tsp of neutral oil, 1 tsp of soy sauce and 1 tsp of curry powder.
Stir until evenly coated and then spread over a parchment-lined baking sheet. Cook until the tofu has reduced in size, has turned golden brown and has begun to crisp in places, about 20 minutes.
Meanwhile, make the dal. Add the cumin seeds, coriander seeds and black mustard seeds to a large skillet and set over medium heat. Once the seeds are fragrant and beginning to dance around in the pan (a minute or two) add 2 tbsp of neutral oil.
Add the shallots along with a generous pinch of salt. Cook, stirring frequently, until the shallot is softened and beginning to brown around the edges - about 5 minutes.
Add the ginger, garlic, chili and tomato paste and cook, stirring frequently, until very fragrant and the tomato paste darkens and becomes sticky - another 1-2 minutes.
Add the remaining 1 tbsp of curry powder, cumin, coriander, cinnamon and cardamom. Cook, stirring constantly, until it's fragrant - only about 30 seconds.
Stir in the lentils, coconut milk, tamarind paste, the remaining 1 tbsp of soy sauce, 400ml (1⅔ cups) of water and ½ tsp of salt. Bring to a boil then reduce the heat and allow to simmer for about 20 minutes - or until the dal is thick and the lentils are cooked through.
Taste to adjust for seasoning, adding more salt and pepper where needed. Stir in the tofu. Serve immediately with a side of steamed basmati rice or warm naan.