Malaysian Dry Curry Tofu with Lentils

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

Ingredients

Curry Paste

200g Red Chilli
100g Onions
30g Galangal
40g Garlic
10g Lemongrass
200g Water
20g Fresh turmeric
20g Ginger
80g Oil

Tofu Curry

200g Spice paste
150g water or stock
8g Desiccated coconut
2 tsp cumin powder
100g coconut milk
5 tablespoons of oil
8g salt (or to taste)
3 firm tofu
80g yellow lentils (soaked in water for at least 4 hours)
2 okra (cut into pinkie size chunks)
80g onions (sliced)
50g king mushrooms (sliced into pinkie size chunks)

Instructions

Step 1

Curry Paste -

Step 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

Step 3

Heat up a pan with the oil on medium heat and then add in the spice paste to fry

Step 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.

Step 5

When finished, set aside and let it cool down.

Step 6

Tofu Curry -

Step 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

Step 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

Step 9

In a separate bowl, add the spice paste, water, coconut milk, salt, and cumin powder together and mix it well

Step 10

Add in the spiced liquid into the pan along with the quartered tofu and lentils and let it cook for 5 minutes

Step 11

Add in the desiccated coconut and continue cooking until desired consistency is reached. Taste for seasoning and serve while hot.

Step 12

Halal Friendly

Kosher Friendly

Recipe by

Head chef