Wednesday, July 21, 2010

Winter Squash, red lentil, & Tofu curry

1 T canola oil
1 onion, diced
4 garlic cloves, minced
2 inch knob of ginger
2 stalks celery, diced
1 t salt
1 heaping T of garam masala curry paste (or use regular curry/garam masala powder)
1 T ground cumin
1/2 small kabocha squash (or any other winter squash), diced
1 c red lentils
5 c veggie broth or water
1 block of tofu, diced

In a large heavy pot, heat up oil over med-high heat, add in onions, garlic, ginger and celery and saute until soft and fragrant. Sprinkle in salt, cumin and curry paste and stir until spices coat vegetables. Stir in the squash and lentils. Add in water or broth, lower heat and cover pot. Simmer for 15 minutes and then stir in tofu. Let simmer until most of the liquid has been absorbed and the lentils are soft, about another 5 minutes. Serve over brown rice.


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