15-Minute Lentil Curry
IndianMainshigh proteinvideoquickone potbudget friendlyhigh fiber
TOFU+36g protein
Recipe by Nikoleta · @surovadcerka
Red lentils are the reason this works in twenty minutes. They need no soaking and collapse as they cook, so they thicken the curry themselves — no coconut milk required, no blending, no cornflour at the end.
Everything goes into one pot cold and comes to the boil together: lentils, curry powder, tomato paste, water, stock. Thirteen minutes later it's a curry. The vegetables go in only after that, for two minutes, so they keep their colour and some bite instead of dissolving into the sauce.
Couscous rather than rice, because it cooks by standing in hot water while the curry finishes. Twenty minutes start to finish, 36 g of protein, and nothing in it that isn't already in most cupboards.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
curry
- 180 g red lentils
- 1 tbsp curry powder
- 2 tbsp tomato paste
- 590 ml water
- 10 g vegetable bouillon
- 1/2 lemon - juice
- 150 g broccoli florets
- 100 g cherry tomatoes
- 1 carrot
couscous
- 100 g couscous
- 150 ml hot water
curry
- 200 g coconut milk (or water)
Contains: celery, gluten
How to make it
Nutrition
790Calories
36 gProtein
115 gCarbs
24 gFat
19 gFiber
per serving
