Delicious, extremely quick, vegetarian and nutritionally balanced. That's what this vegetarian tofu and coconut milk curry is. You have an amazing lunch or dinner ready in 30 minutes, and lunchbox for the next work day is sorted too.
Nutrition (1 serving)
- 684 kcal
- 80 g carbohydrates
- 26 g fats
- 30 g protein
Per 2 portions
- 100 g red lentils
- 90 g tofu
- 130 ml coconut milk
- 100 g cherry tomatoes
- 50 g onion
- 2 eggs
- 1 tsp bouillons
- 150 ml water
- 100 g of brown rice
- 1/2 tsp turmeric
- 1 tsp garlic granules
- 1 tsp ginger powder
Instructions
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First, finely chop the onion. Heat oil in a pan and fry the onion. When it starts to turn gold, add a teaspoon of turmeric, a teaspoon of garlic granules, and continue to cook.
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A little bit later, add the chopped cherry tomatoes, tofu and rinsed red lentils. Pour in the coconut milk and the vegetable stock mixed with approximately 150ml of water.
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Leave it to simmer for 15‑20 minutes, until all the ingredients are tender. Check on it regularly and add more water if needed.
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Meanwhile, cook the wild or jasmine rice and eggs to serve alongside. Taste the curry before serving, adding more salt and pepper if necessary.
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Serve with fresh coriander and black sesame seeds.
