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Bio-Bud Lentil Curry on Bio-Bud Rice

Bio-Bud Lentil Curry on Bio-Bud Rice
Shasha Brown Rice

Sprouted Bio-Bud™ Lentils, raisins and nuts are good sources of iron in this easy vegetarian main dish. Accompany with steamed broccoli (a good source of vitamin C) and crisp ShaSha Co. Spelt & Flax Lavash or any variety of bread.

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DifficultyIntermediate
Prep Time25 minsCook Time33 minsTotal Time58 mins

 2 tbsp vegetable oil
 1 onion, chopped
 1 clove garlic, minced
 2 tsp minced fresh ginger
 2 tsp curry paste or powder
 1 tsp ground cumin
 ½ tsp salt
 1 pinch cayenne
 240 g sprouted Bio-Bud™ Lentils (soaked 30 min cooked 15 to 20 min and rinsed/drained)
 3 cups water
 2 tbsp tomato paste
 1 large potato, peeled and cubed
 ½ lb extra-firm tofu, well drained and cut into 1/2-in (1 cm) cubes
  cup each raisins and slivered almonds
 ¼ cup chopped fresh coriander or parsley

1

Heat oil in a large saucepan or deep skillet set over medium heat; cook onion, garlic and ginger for 5 minutes, stirring often.

2

Stir in curry powder, cumin, salt and cayenne; cook, stirring, for 1 minute.

3

Add the lentils to pan with water and tomato paste; bring to a boil, reduce heat to medium and gently boil, uncovered, until lentils fall apart, about 10 minutes.

4

Add potato; cover and cook for 10 to 12 minutes or until tender.

5

Stir in tofu; cover and let stand for 5 minutes.

6

Stir in raisins and almonds. Taste for salt and add more if needed. Serve over rice and sprinkle with coriander.
Make-ahead: Can be made at least 8 hrs. ahead.

Ingredients

 2 tbsp vegetable oil
 1 onion, chopped
 1 clove garlic, minced
 2 tsp minced fresh ginger
 2 tsp curry paste or powder
 1 tsp ground cumin
 ½ tsp salt
 1 pinch cayenne
 240 g sprouted Bio-Bud™ Lentils (soaked 30 min cooked 15 to 20 min and rinsed/drained)
 3 cups water
 2 tbsp tomato paste
 1 large potato, peeled and cubed
 ½ lb extra-firm tofu, well drained and cut into 1/2-in (1 cm) cubes
  cup each raisins and slivered almonds
 ¼ cup chopped fresh coriander or parsley

Directions

1

Heat oil in a large saucepan or deep skillet set over medium heat; cook onion, garlic and ginger for 5 minutes, stirring often.

2

Stir in curry powder, cumin, salt and cayenne; cook, stirring, for 1 minute.

3

Add the lentils to pan with water and tomato paste; bring to a boil, reduce heat to medium and gently boil, uncovered, until lentils fall apart, about 10 minutes.

4

Add potato; cover and cook for 10 to 12 minutes or until tender.

5

Stir in tofu; cover and let stand for 5 minutes.

6

Stir in raisins and almonds. Taste for salt and add more if needed. Serve over rice and sprinkle with coriander.
Make-ahead: Can be made at least 8 hrs. ahead.

Bio-Bud Lentil Curry on Bio-Bud Rice