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Spicy red lentils and crisp tofu

By Abigail Donnelly
4
Easy

Ingredients

  • 1½ cups red lentils
  • ½ t cassia
  • ½ t ground cinnamon
  • 1 t cumin seeds
  • 1 t black mustard seeds
  • 2 T olive oil
  • 3 curry leaves
  • ½ cup chopped coriander
  • 400 g tofu
  • 1 t curry paste
  • 1 T vegetable oil

Method

Cook red lentils according to package instructions and drain.
In a saucepan, fry cassia, ground cinnamon, cumin seeds and black mustard seeds in olive oil until fragrant, then add the lentils and 3 curry leaves and cook, stirring, for 1 minute.
Simmer for a further 15 minutes, then fold in chopped coriander.
Drain tofu and slice into blocks. Fry in curry paste and vegetable oil to brown each side.
Serve with the spicy lentils.