Red lentil curry with fried masala tofu and couscous

Serves 6

Ingredients

• 2 cups of red lentils (washed)
• 1.5kg of fresh red and orange veggies (tomatoes, red & yellow peppers, carrots)
• Fresh ginger
• 1 big onion
• 3 cloves garlic
• 2 green chillies 
• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp mustard seeds 
• 1 tsp curry powder 
• 1 tsp tumeric,
• 1 tsp ground garam masala 
• tamari sauce / soy sauce
• 2 pkt smoked or marinated tofu 
• Handful cashew nuts
• Vegetable oil and sesame oil
• 3 cups couscous 
• Vegetable stock

Method

1. Marinate the tofu in garam masala and tamari or soy sauce and put aside for later.
2. Heat up the oils in a large pan. 
3. Crush cumin, coriander and mustard seeds in a pestle and mortar. Dry fry them in the pan, until fragrant and they start popping. 
4. Add chopped onions and ginger, on medium heat. 
5. Add garlic and stir. 
6. Add the veggies and the lentils. 
7. Roast and add the powder spices. 
8. Add the chopped chillies. 
9. Top up with vegetable stock and leave to simmer for about 20 minutes. Add tamari or soy sauce according to taste. 
10. In the meantime prepare the couscous as described on the package and add olive oil, lemon and salt or a bit of vegetable stock for more flavour.  
11. Heat up a pan and fry the marinated tofu. 
12. Add the cashew nuts. 
13. Prepare couscous on plates, top up with lentil curry and cooked tofu and nuts. 
14. Garnish with fresh coriander.