Cauliflower – lentil – curry with tofu

Ingredients for 2 servings:

• 300 g cauliflower (weighed as cleaned florets)
• 100 g lentils, red
• 1 vegetable onion(s)
• 2 garlic cloves
• 1 piece(s) ginger, walnut-sized
• 2 tbsp oil for steaming
• ½ cup water or vegetable broth
• ½ tsp curry powder
• Salt
• 200 g tofu, plain or pepper tofu (health food store)
• lemon juice
• possibly soy sauce

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the cauliflower and red lentils separately, not too soft. Peel, quarter, and slice the onion, peel and finely chop the garlic. Peel and coarsely grate the ginger. Heat oil in a pan or large pot. Sauté the onion, garlic, and ginger. Add water or stock. Stir in the curry powder and simmer for about 5 minutes. Add the cauliflower and lentils and sauté briefly. Finally, dice the tofu and fold in. Season with salt, lemon juice, and soy sauce, if desired. Serve hot. Note: The lentils mean you don’t necessarily need another filling side dish. If you’re still missing something, serve it with rice or try making the Indian flatbread yourself in a pan (you’re sure to find recipes for this in the database).