Lentil, tofu & bean red curry
2
| Prep | 15 min | |
| Cook | 23 min |
- Firm tofu, 180 g, drained, pat dry
- Vegetable oil, 2 teaspoon(s)
- Brown onion, 1 small, halved thinly sliced
- Mushrooms, 150 g, quartered
- Red curry paste, 1 tablespoon(s)
- Vegetable liquid stock, low sodium, 2 cup(s)
- Carrot, 1 medium carrot(s), thinly sliced
- Green beans, 150 g, topped, halved crossways
- Lentils, canned, no added salt, 1 x 400g can(s) (drained), rinse well
- Coriander, ½ cup(s)
- Lime, 1 lime(s), wedges to serve, optional
Method
Cut tofu into 2cm pieces. Heat a wok or deep non-stick frying pan over medium-high heat. Add 1 teaspoon of oil and the tofu. Cook for 4 minutes, turning until golden all over. Remove to a plate.
Add remaining oil with onion and mushrooms, cook, stirring often for 3 minutes until they start to soften and brown. Mix the curry paste with ¼ cup (60ml) of the stock and add to the wok. Cook for 2 minutes, stirring constantly, until aromatic.
Add the carrot and remaining stock, bring to a simmer. Cover and simmer for 5 minutes or until carrot is tender. Add beans, lentils and tofu. Allow to simmer, uncovered for 3 minutes, until tofu is warmed through and sauce thickened slightly. Remove from the heat, scatter over coriander. Serve with lime.
TIP: If you prefer a spicier curry, use an extra tablespoon of curry paste.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 2.8 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0.2 |
| Calories | 379 |
| Protein | 24.6 g |
| Total fat | 14 g |
| - Saturated fat | 2.9 g |
| Total carbohydrates | 29.5 g |
| - Total sugars | 12.2 g |
| Fibre | 17 g |
| Sodium | 473 mg |