LENTIL, TOFU KORMA CURRY WITH BROWN RICE AND GREEN PEAS

Serving: 2

Preparation time: 35 minutes

Calories: 1281kcal Protein: 69g Carbs: 95g Fat: 67g

A little bit of asian influence with this lentil curry. The lentil, tofu, peas and rice combo spikes the protein to fill up your empty muscles after a tough workout.

Ingredients

- 300g tofu

- 1 cup of lentils

- 1 onion

- 3 cloves of garlic

- 1 tsp cumin seeds

- 1⁄2 tsp of cinnamon

- 400g coconut milk

- Olive oil

- Salt and pepper

- 30g toasted almond flakes

- 1 cup brown rice

- 1⁄2 cup peas

- 1 cup spinach

Curry paste:

- 2 cloves of garlic

- 1 thumb-sized piece of ginger

- 2 tbsp tomato paste

- 2 tbsp olive oil

- 2 tbsp of coconut milk

- 1 tsp ground cumin

- 1 tsp ground coriander

- 1 tbsp nut butter

- Salt

Instructions:

Curry paste

1- Place all the ingredients of the curry paste section into a blender and blend until

smooth. Keep it on the side.

This is your korma curry paste!

Korma curry

1 - Preheat a pan over medium heat and add a tablespoon of oil.

2 - Meanwhile, chop the onion and garlic.

3 - Once warm add the onion, garlic and a pinch of salt into the pan and cook for 8

minutes.

4 - Once soft add the cumin seeds and cinnamon, stir and cook for another minute.

5 - Mix through the curry paste and cook for another 5 minutes, then add the lentils

and the coconut milk.

6- Mix well and leave to simmer for 15 minutes until the mix is thick and creamy.

7 - While the curry is cooking, drain the tofu and pat it dry, using a paper towel.

8 - Cut the tofu into small chunks and add them to the curry.

9 - Mix everything and cook for another 5 minutes.

Spinach

1 - Place a pan over medium heat, add a teaspoon of oil and when it is ready add

the spinach and stir.

2 - After a minute add a splash of water and cover with a lid for another minute.

3 - When ready, turn off the heat and leave them until you serve.

Rice

1- Wash and drain a cup of rice (repeat this process 3 times).

2- Place the rice in a pot along with 2 cups of water, half a cup of peas and a tsp of

cumin seeds.

3 - As soon as it starts boiling cover it with a lid, lower the heat and cook for 10 minutes.

4 - When it is ready add a pinch of salt and mix well.

Plating

In a bowl add the rice, followed by the curry. Serve with some spinach and

sprinkle with some toasted almond flakes.

ENJOY!