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Tofu Dhansak
Curry, lentils and tofu. A very nice little dish indeed




Serves 4-6 (Estimated) Rating 4/5

Prep Time 20 Minutes Cooking Time 10 Minutes

Ingredients |
30 g Red Lentils, rinsed and drained |
4 Cloves |
2 Cardamom Pods, the seed of |
3 tbsp Vegetable Oil |
500 g Pressed Tofu, cut into bite sized cubes |
120 ml Spicetheworld Curry Sauce |
6 Small Dried Chillies, optional |
½ tsp Cumin |
½ tsp Turmeric |
½ tsp Coriander |
½ tsp Chilli Powder |
1 tsp Paprika |
Salt, to taste |
Method |
Put the lentils into a pan with about 300ml of cold water |
Bring to the boil and boil vigorously |
During this time skim off any scum that comes to the top. |
Then reduce the heat and cook with the water bubbling for a further 20 minutes. |
There should still be a little water left at the end so add a little more boiling water. |
Cover and set aside. |
Grind the cloves and cardamom seeds as finely as you can in a pestle and mortar. |
Heat 1 tablespoon oil in a large heavy frying pan. |
Fry the tofu pieces over moderate heat until they are sealed all over. |
Remove them from the pan and set aside. |
Heat the rest of the oil in a heavy pan over a moderate heat. |
Add the whole chillies (if using) and fry until they start to swell. |
Turn the heat to low add 1 tablespoon of the Curry Sauce and stir round. |
Then add the ground cloves, cardamom seeds, cumin, turmeric, coriander, chilli powder and paprika, cook slowly. |
Add the rest of the Curry Sauce, tofu pieces, lentils and their remaining cooking liquid. |
Add a little hot water if the sauce starts to catch on the bottom of the pan but the idea is to finish |
Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick. |