Lentil and Tofu Balti
This dish always seems to get a little attention on instagram and I've been asked a few times for the recipe so here it is..... my extremely simple and super tasty version of a plant-based Balti.
Ingredients (all organic if possible!):
1 white or red onion
2 cloves of garlic
Extra virgin olive oil
1/2 cup of full fat coconut milk
1 cup of tinned chopped tomatoes
1 tablespoon of tomato puree
Red lentils and/or Green lentils
200g Firm Tofu
A handful of fresh coriander
A handful of almond Flakes
1) If you are using both red and green lentils then cook separately as per instructions on the pack. I do this to avoid over or under cooking them as the red variety cook much faster than the green. I add a little balti spice as well as salt and pepper to the water so the lentils absorb the flavour whilst they soften. You can use tinned lentils if you want to make it quickly.
2) Chop the onion (my preference in curry is chunky) and garlic and fry on a high heat in a pan with some extra virgin olive oil and a heaped tablespoon of balti spices (I used Quay Ingredients Balti spices from Fusion) a pinch of salt and some black pepper for one minute before turning down the heat, covering with a lid and leaving to sweat for 5 minutes. You can add chopped fresh chilli or chilli flakes here if you like your curry extra spicy.
3) Mix in the lentils. I usually drain the green lentils but I keep the red lentil water and add to the curry. Then add the chopped tomatoes, tomato puree and the coconut milk and simmer while you chop the tofu into small cubes.
4) Add the tofu cubes, coriander and almond flakes (put a few sprigs of coriander and almond flakes aside for garnish), stir well and let it simmer for another 5 minutes.
5) If you have time, leave the curry to rest for a few hours so the tofu absorbs the flavours before gently reheating and serving with rice, nan bread and/or chapati. I squeezed some fresh lime juice over the curry last time and it was delish!