Nourishing Tofu & Lentil Curry🔥
Happy Monday 💗
I’ve 100% got the Monday blues. I’m not feeling it at all today.
Anyone else feeling the same?
I made this big bowl of goodness for lunch. It was super creamy and really tasty.
Although I low key want to stuff my face with chocolate to suppress the Monday blues, I went for something healthy instead.
Ingredients (serves 1)
Note – this recipe is low FODMAP but can be adjusted by adding in desired about of garlic and onion.
1/4 cup canned green lentils
1/4 cup full fat coconut milk
1/2 cup sweet potato (chopped)
1/2 can chopped tomatoes
A pinch of asafoetida
2tsp ginger (finely chopped)
1 green chilli (finely chopped)
1/2tbsp garlic infused oil
130g extra firm tofu (cut into cubes)
2tbsp tomato purée
5 cherry tomatoes (halved)
1tsp chill powder (optional)
Heat oil in a pan and add in chilli and ginger. Sauté for 1-2 minutes and add in all the spices, along with 2tbsp water and stir to create a paste in the pan.
Add in tomato purée, 1/2 can of chopped tomatoes and sweet potato, and bring to boil.
Add in coconut milk, green lentils, cherry tomatoes and tofu, reduce heat and simmer for 15-20 minutes (or until sweet potato is soft).
Serve with rice (I used 1 portion of brown rice – cooked in accordance to packet instructions).
A sprinkle of chilli flakes for garnish (optional).