Lentil and tofu curry

Ingredients for 4 servings:

• 400g tofu
• 300 g mountain lentils
• 400 g potatoes
• 1 bell pepper(s), red
• 200 g runner beans, fresh
• 2 onions
• 1 tbsp curry paste, red
• some ginger
• 2 garlic cloves
• 100 g cashew nuts
• 1 can coconut milk
• 2 tsp coriander powder
• 2 tsp garam masala
• 1 chili pepper(s)
• n. B. water
• Olive oil for frying
• 1 cup of natural yogurt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Briefly fry the curry paste with olive oil and add the chopped onions. Add the diced potatoes, bell pepper, garlic, and ginger and fry for about 10 minutes. Add the coconut milk and season with salt, coriander powder, garam masala, and chilies, and bring to a boil. Add the lentils and chopped beans. Add enough water to completely cover the vegetables and simmer for 25-30 minutes over low heat. Add the chopped cashews and sliced ​​tofu and simmer for another 5 minutes. Season to taste and serve with natural yogurt.