Red Lentil Curry on Rice

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By: Rose Murray

Photography by: Edward Pond (photo: Red Lentil Curry on Rice)

Lentils, raisins and nuts are good sources of iron in this easy vegetarian main dish. If you have basmati rice on hand, it would be a perfect choice here. Accompany with steamed broccoli (a good source of vitamin C) and crisp papadums if you have them.

Ingredients

2 tbsp (30 mL) vegetable oil

1 onion, chopped

1 clove garlic, minced

2 tsp (10 mL) minced fresh ginger

2 tsp (10 mL) curry paste or powder

1 tsp (5 mL) ground cumin

1/2 tsp (2 mL) salt

Pinch cayenne

2/3 cups (150 mL) red lentils

3 cups (750 mL) water

2 tbsp (30 mL) tomato paste

1 large potato, peeled and cubed

Hot cooked rice

1/2 lb (250 g) extra-firm tofu, well drained and cut into 1/2-in (1 cm) cubes

1/3 cup (75 mL) each raisins and slivered almonds

1/4 cup (50 mL) chopped fresh coriander or parsley

Preparation

Heat oil in a large saucepan or deep skillet set over medium heat; cook onion, garlic and ginger for 5 minutes, stirring often. Stir in curry powder, cumin, salt and cayenne; cook, stirring, for 1 minute.

Pick over lentils, rinse in a sieve and drain. Add to pan with water and tomato paste; bring to a boil, reduce heat to medium and gently boil, uncovered, until lentils fall apart, about 10 minutes.

Add potato; cover and cook for 10 to 12 minutes or until tender. Stir in tofu; cover and let stand for 5 minutes. Stir in raisins and almonds. Taste for salt and add more if needed. Serve over rice and sprinkle with coriander.

Make-ahead: Can be made at least 8 hrs. ahead.

Makes 3 to 4 servings.

Cooking Time: 30 Minutes

Serving(s): 3 to 4

Nutritional Information
Per serving (without rice):
Calories	406
Fat (total)	18 g
Carbohydrate	46 g
Protein	23 g
Fibre	7 g
Sodium	250 mg
Iron	Excellent source
Folate	Excellent source
Calcium	Excellent source

Source

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Your Reviews

Post a Review

Colleen wrote:

Dec 01, 2003

2009-09-22 10:47 AM

I decided to try out one of your recipes, the Red lentil curry. I was very impressed! I added lite cocunut milk in place of some of the water. Fantastic. Thank you!
D wrote:

Mar 12, 2008

2009-09-22 10:48 AM

I really enjoyed the recipe! I did not add the tofu, but instead some chickpeas and spinach at the very end. Delicious!
Deborah wrote:

Apr 14, 2005

2009-11-18 3:02 PM

Reading the recipe I noted the suggestion of steamed broccoli as a side dish to this meal; readers should be aware that vitamin C is destroyed by heat and so the broccoli should be only lightly steamed to retain as much vitamin C as possible.

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