Spicy Tofu and Lentil Curry
A quick, flavorful curry featuring firm tofu and lentils, packed with protein and perfect for a high-protein, low-calorie meal.
5 min
Prep
15 min
Cook
4
Serves
400
Calories
Macros · per serving
32g protein
45g carbs
10g fat
Ingredients
For 4 servings
- 400 gram firm tofu
- 1 cup red lentils
- 400 gram canned diced tomatoes
- 1 onion
- 3 clove garlic
- 1 tablespoon ginger
- 2 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 cup vegetable broth
- 100 gram spinach
- 1 lime
- 1 tablespoon canola oil
- salt — to taste
Instructions
- 1
Drain and press the tofu to remove excess liquid, then cut into cubes.
- 2
Rinse the red lentils under cold water until the water runs clear.
- 3
Chop the onion, mince the garlic, and grate the ginger.
- 4
Heat canola oil in a large pot over medium heat. Add the onion and sauté until translucent, about 3 minutes.
- 5
Add garlic and ginger, sauté for another minute.
- 6
Stir in curry powder, cumin, and turmeric, and cook for 30 seconds until fragrant.
- 7
Add diced tomatoes, vegetable broth, and lentils to the pot, then bring to a boil.
- 8
Reduce the heat to a simmer, cover, and cook for 10 minutes, stirring occasionally.
- 9
Add tofu cubes and spinach, stir gently, and cook for another 5 minutes until the spinach is wilted and the curry thickens.
- 10
Season with salt to taste and squeeze over the juice of one lime before serving.
Cook it this week.
NeatEat plans Spicy Tofu and Lentil Curry — and the rest of your week — around your budget, groceries included.