Quick 30-minute Lentil Curry

Ingredients

• Extra Firm Tofu - 175 g
• Salt - 1 tsp
• Pepper - 0.5 tsp
• Basmati Rice - 0.75 cup
• Cardamom Pods - 2 pieces
• Water - 2.5 cups
• Chili Oil - 2 tsp
• Red Lentils - 0.75 cup
• Red Onion - 0.5 pieces
• Garlic - 1 piece
• Red Chili Pepper - 1 piece
• Avocado Oil - 1 tbsp
• Cumin Seeds - 0.5 tsp
• Fennel Seeds - 0.5 tsp
• Cherry Tomatoes - 0.5 cup
• Smoked Paprika - 0.5 tsp
• Cayenne Pepper - 0.25 tsp
• Turmeric - 0.5 tsp
• Coconut Cream - 0.25 cup
• Spinach - 50 g
• Garam Masala - 0.5 tbsp

Steps

1. Preheat the oven to 400F. Pat dry the extra firm tofu with a paper towel. Slice the tofu into bite-sized cubes and spread onto a baking tray lined with parchment paper. Season with a pinch of salt and pepper to taste. Bake in the oven for 20-25 minutes.
2. Rinse and drain the basmati rice in a small saucepan. Crush the cardamom pods and add to the rice. Add 0.75 cups of water and 2 tsp of chili oil. Heat on medium-high heat. When the water begins to bubble, give the rice a good stir, and turn the heat to medium-low. Cover and cook for 15 minutes.
3. Rinse and drain the red lentils and set aside. Finely dice the red onion, garlic, and the red chili pepper. Heat up a sauté pan to medium heat. Add in the avocado oil followed by the cumin and fennel seeds. Fry the seeds for about 30 seconds.
4. Add the red onions and sauté for 4-5 minutes. Slice in half the cherry tomatoes. Add the garlic and red chili pepper into the pan and sauté for a couple of minutes. Add 1 tsp salt, smoked paprika, cayenne pepper, and turmeric. Add in the cherry tomatoes and sauté for another couple of minutes.
5. After 15 minutes, turn the heat on the rice off and allow it to steam further for another 10 minutes.
6. Add the red lentils to the sauté pan and stir. Add in 2.5 cups of water and the coconut cream (save a little bit for garnish). Turn up the heat and bring to a boil. Then, turn the heat down to just under medium. Give the pan a stir and cover and cook for 8-10 minutes.
7. Add the spinach to the pan and stir to wilt down. Add the garam masala and stir. Add the baked tofu into the pan and give it one last stir. Remove the cardamom pods from the rice and fluff with a rice paddle. Plate and garnish with some coconut cream to serve.