Food > Recipe Directory > Courses/Meal Type > Main Course > Red Lentil Curry on Rice
Red Lentil Curry on Rice Recipe
Red Lentil Curry on Rice
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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
| 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
© Homemakers.com
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