Tofu and red lentil curry with spinach
Creamy vegan curry with tofu, red lentils, spinach and coconut milk — 32 g plant protein and 12 g fibre per serving.
Ingredients
- 100 gtofu(cubed)
- 50 gred lentils(dry)
- 100 mlcoconut milk
- 15 gyellow curry paste
- 60 gspinach
- ½onion(finely diced)
- 1 clovesgarlic
- 5 gginger(finely grated)
- 5 gcoconut oil
- ½lime
- 5 gcoriander
- 100 mlwater
Instructions
- 1
Heat 5 g coconut oil in a pot. Sweat ½ onion, 1 cloves garlic and 5 g ginger for 2 minutes.
- 2
Add 15 g yellow curry paste and toast for 1 minute until fragrant.
- 3
Pour in 50 g red lentils, 100 ml coconut milk and 100 ml water, bring to a boil and simmer for 12 minutes until lentils are tender.
- 4
Add 100 g tofu and simmer 4 more minutes. Finally fold in 60 g spinach until just wilted.
- 5
Season with salt and pepper, finish with juice of ½ lime and a generous sprinkle of 5 g coriander.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 110 kcal | 510 kcal |
| Protein | 8 g | 32 g |
| Carbs | 9 g | 42 g |
| Fat | 4 g | 22 g |
| Fiber | 3 g | 12 g |
Frequently asked
Which lentils work?
Red lentils are ideal — they break down in 10–12 minutes and thicken the curry naturally. Beluga lentils take longer and stay firm.
How spicy is it?
With yellow curry paste it lands mild to medium. For more heat add 1 tsp chilli flakes or one fresh chilli.
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