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Firm tofu and yellow lentils simmered in a fiery homemade Malaysian curry paste of red chilli, galangal, lemongrass, fresh turmeric and ginger, with okra, king oyster mushrooms and green beans. It’s finished with toasted coconut and cooked down until thick and rich. It’s naturally plant-based, with tofu and lentils providing plenty of protein and the vegetables and lentils adding lots of fibre.
Curry paste (makes around 600g, enough for 3 curries)
Tofu curry
A blender, a small frying pan and a large lidded saucepan or deep frying pan.
1.
Blend all the curry paste ingredients with 200ml water until smooth. Set aside 200g for this recipe and freeze the rest.
2.
Drain the soaked lentils.
3.
Toast the desiccated coconut in the dry frying pan, stirring, until golden (1–2 minutes). Tip onto a plate.
4.
Heat the oil in the saucepan over a medium heat. Fry the curry paste and cumin, stirring often, until fragrant, darker and thick (8–10 minutes). Add a splash of water if it starts to stick.
5.
Add the onion and cook for 3 minutes.
6.
Add the lentils, tofu and 300ml water. Bring to the boil, then cover and simmer gently, stirring occasionally, until the lentils are soft (20–25 minutes). Add a splash of water if it gets too dry.
7.
Add the okra, mushrooms and green beans, and cook until tender (8 minutes).
8.
Stir in the coconut milk, toasted coconut and salt. Simmer uncovered, stirring gently, until the sauce is thick and clings to the tofu (5 minutes).
9.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. Freeze the curry for up to 3 months; defrost overnight in the fridge and reheat until piping hot. Freeze the extra curry paste in 200g portions for up to 3 months.
Tip
Quicker lentils: Use red lentils instead. They don’t need soaking and cook in 15 minutes.Bigger appetites: Serve with brown rice (½ x 250g pouch or 50g dried rice per person).
Cost-saving tips
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