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Vegan Red Curry - Tofu & Lentil

In my new 30 days Vegan challenge I have set a goal to cook as much as possible to learn how to create and design dishes for myself and my clients. I have to confess that I'm really enjoying this first week and I can already feel the benefits of having a plant based nutrition. I will keep you guys posted about my adventures in the kitchen and what I'm creating at the moment. Stay tuned and enjoy the recipe. 



2 liter of water
500g tofu, cut in small or medium cubes

250g dry lentils
1 medium onion, chopped
1 green capsicum
4 medium carrots cut in small or medium cubes
2 celery stalks, chopped in medium cubes
4 garlic cloves
1 tin of organic tomato, whole or diced
½ tin of coconut cream
2 tablespoon of red curry paste
1 hot chili, whole or chopped, optional
Few rosemary stalks
Few thyme leaves
1 tablespoon of oil
2-3 teaspoon of celtic salt

How to do it?

First you need to soak the lentil for about 40 min to 2 hours before cook it. Once if soaked, drain the water and add to the lentil a pot or big pan.

Add the lentil, the 2 liter of water and the herbs, rosemary and thyme. Once the water is boiling turn to heat to low and simmer it for about 40-60 min or until tender.

In a separate pot, add the coconut oil and the curry paste and let it fry for few seconds. Then add the onion, capsicum, chili, carrots, celery, and mix it for another 60 seconds.

Then add the coconut cream, the salt, the tofu, the lentil and the whole water that remain in the lentil pot. Mix well and let it simmer for another 20-30 minutes or more until the consistency you may like. Serve with or without rice.