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Tofu Coconut Curry Squash Lentil Stew

Tofu Coconut Curry Squash Lentil Stew

Tofu Coconut Curry Squash Lentil Stew 46 People saved this recipe.

Heart warming stew with lentils and butternut squash

Servings: 6-8

advanced Mains Soyganic Medium Firm Tofu (454g)

  • 15 min prep
  • 1 hour cook
  • 6-8 people

Ingredients

  • 1 package Soyganic Medium Firm Tofu (454g) cubed
  • 2 tbsp Olive Oil, divided
  • 4 Carrots, diced
  • 2 small Onions, diced
  • 3 cloves garlic, minced
  • ½ Butternut squash, cubed (Approx. 2 cups)
  • 2 cups split red lentils, rinsed
  • 900 mL vegetable broth
  • 2 tsp turmeric
  • 3.5 tsp curry powder
  • 1 tsp Garam masala
  • 1 tsp salt & pepper, each
  • 1 can diced tomatoes (28oz)
  • 200 mL coconut milk
  • 1 bunch of cilantro, chopped

Directions

  1. In a large saucepan, heat 1 tbsp of olive oil and cook onion and carrots on medium heat for about 5 minutes until onions are translucent.
  2. Add garlic and stir for another 3 minutes.
  3. Add squash, lentils, spices, broth and bring to a boil. Simmer for about 20 minutes.
  4. In a non-stick frying pan, fry tofu in 1 tbsp of olive oil until browned on all sides.
  5. Add tofu and canned tomatoes, with liquid, into pot and cook everything for another 10 minutes until lentils and squash are cooked.
  6. Stir in coconut milk and cilantro, serve and enjoy!

As per one serving size ()