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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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high in iron, from Ingredients:
2 tbsp olive oil |
1 onion, chopped |
1 clove garlic, minced |
2 tsp minced fresh ginger |
2 tsp curry paste or powder |
1 tsp ground cumin |
1 pinch salt |
1 pinch cayenne |
2/3 cup red lentils |
3 cups water |
2 tbsp tomato paste |
1 large potato, peeled and cubed |
1/2 lb extra-firm tofu, well drained and cut into 1/2-in (1 cm) cubes |
1/3 cup raisins |
1/3 cup almonds |
1/4 cup cilantro |
Directions:
1. 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.
2. 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.
3. 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 brown rice, or by itself, and sprinkle with coriander.
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