Best made with:
Tofu Coconut Curry Stew
- Comfort Food
- Medium Firm Tofu
- Ethnic Cuisine
Heart-warming stew with lentils and butternut squash.
Ingredients
| 1 pkg | Soyganic Medium Firm Tofu , cubed |
| 2 tbsp | olive oil , divided |
| 4 | carrots , diced |
| 2 | small onions , diced |
| 3 | garlic cloves , minced |
| ½ | butternut squash , cubed (approx. 2 cups) |
| 2 cups | split red lentils , rinsed |
| 900 mL | vegetable broth |
| 2 tsp | turmeric |
| 3½ tsp | curry powder |
| 1 tsp | garam masala |
| 1 tsp | salt |
| 1 tsp | pepper |
| 1 can | diced tomatoes (28 oz) |
| 200 mL | coconut milk |
| 1 | cilantro bunch , chopped |
Directions
- In a large saucepan, heat 1 tbsp of olive oil and cook onion and carrots on medium heat for about 5 minutes until onions are translucent.
- Add garlic and stir for another 3 minutes.
- Add squash, lentils, spices, broth and bring to a boil. Simmer for about 20 minutes.
- In a non-stick frying pan, fry tofu in 1 tbsp of olive oil until browned on all sides.
- Add tofu and canned tomatoes, with liquid, into the pot and cook everything for another 10 minutes until lentils and squash are cooked.
- Stir in coconut milk and cilantro, serve and enjoy!