Lentil, tofu & bean red curry

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(11)
Main Meals (Dinners)|Vegetarian
2 peopleServes
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 colour. Mix the curry paste with ¼ cup (60ml) of the stock and add to the wok. Cook stirring 2 minutes 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, simmer, uncovered 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 & Cereals0
Vegetables2.8
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0.2
Calories379
Protein24.6 g
Total fat14 g
- Saturated fat2.7 g
Total carbohydrates29.5 g
- Total sugars12.2 g
Fibre17 g
Sodium961 mg

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