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Vegetarian curry that is also great for people who are trying to eat less carbs! Tofu provides a great source of protein as do lentils
Curry Paste
Tofu Curry
1.
Curry Paste -
2.
Place everything except the oil into a blender and blend until very fine. The vegetables can be cut into smaller and more manageable chunks if you feel that your blender may not be high powered enough to blend the items
3.
Heat up a pan with the oil on medium heat and then add in the spice paste to fry
4.
Fry the spice paste until the colour slightly darkens and significantly thickens. This should take about 10 minutes. Remember to keep stirring every few minutes to prevent it from burning.
5.
When finished, set aside and let it cool down.
6.
Tofu Curry -
7.
Season the tofu with a pinch of salt and a tablespoon of oil. Then heat up a pan until smoking hot with a tablespoon of oil. Add in the tofu and sear until a nice brown crust has formed on the top and bottom and then let it cool down. Around 3 minutes per side on high heat will do. Then after it cools down, cut it into quarters and set aside
8.
In another pan, heat it up with the remaining tablespoons of oil and then add in the sliced king mushrooms. Fry the mushrooms until it has a nice browning around it then add in the onions and the okra and fry for another 3 minutes
9.
In a separate bowl, add the spice paste, water, coconut milk, salt, and cumin powder together and mix it well
10.
Add in the spiced liquid into the pan along with the quartered tofu and lentils and let it cook for 5 minutes
11.
Add in the desiccated coconut and continue cooking until desired consistency is reached. Taste for seasoning and serve while hot.
12.
Tip
The beauty of making a curry from scratch is personalisation. In this recipe, we have a varying range of spices that you can change, add, or remove from as to your liking once you’re a little more experienced with the recipe.
Cost-saving tips