Lentil Tofu Curry

Serves 4


  • 3 tbs peanut or sunflower oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 3 tsp grated ginger
  • 2 kaffir lime leaves, very finely shredded
  • 1/4 cup (75g) red curry paste
  • 1 tbs tomato paste
  • 250g button mushrooms, halved
  • 2 truss tomatoes, cut into wedges
  • 800g/4 cups can brown lentils, rinsed, drained
  • 12 oz firm tofu, cubed (3 oz per person)
  • 400ml can coconut milk
  • 1/2 butternut pumpkin (800g), peeled, cut into 2cm pieces
  • 150g baby spinach leaves
  • Steamed rice, 1 cup per person


Heat oil in a large pan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the garlic, ginger, kaffir lime and curry and tomato pastes, and cook for 1-2 minutes until fragrant.

Add mushrooms and tomato wedges, and cook, stirring, for 2-3 minutes, then add the lentils, tofu and coconut milk. Rinse out coconut milk can with 1/2 cup to ¾ cup water and add to pan. Increase heat to medium-high and bring to a simmer. Season and cook for 5-6 minutes until the flavors have infused

Add the pumpkin and cook for 10 minutes or until just tender. Stir in the spinach and cook for a further 1 minute or until wilted.PausCurrent Time 0:4


Serve curry with steamed rice and sprinkled with coriander and chili.


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