Lentils with vegetable curry in coconut milk and smoked tofu

Ingredients for 2 servings:

• 1 onion(s)
• 2 mushrooms or shiitake
• 1 broccoli or other vegetables to taste: peppers, Hokkaido, cauliflower, carrots
• 1 potato(s)
• Ginger
• Garlic, possibly also lemongrass
• salt and pepper
• 1 tbsp, leveled curry paste (my favorite: Alnatura red Thai curry paste)
• 2 tbsp oil
• 150 ml coconut milk
• 2 cup(s) lentils, red, green or black, as desired
• 250 ml yogurt, 3.8%
• 175 g smoked tofu
• 1 bunch coriander, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Simple, very tasty, can be varied in many ways!

Cook the lentils according to the instructions, season with pepper and salt, and keep warm. Slice the onion into half rings and sauté in oil with ginger, garlic (lemongrass?), and the potato. Brown the vegetables according to the cooking time. Smoked tofu can also be added; it will then gain additional roasted flavors. My tip: Halve the broccoli florets (or cauliflower) and fry them cut-side down. They develop a delicious flavor when seared thoroughly from the bottom. Just before the vegetables are cooked, add the coconut milk and curry paste, mix, and let it marinate. Tip for broccoli: It should be nicely browned on the bottom, but still light green and firm to the bite on top! Fill the plates with 2/3 of the vegetables and 1/3 of the lentils. Add two tablespoons of yogurt to the center and garnish with chopped coriander.