Ingredients

Method

• 1½ cups red lentils
• ½ t cassia
• ½ t ground cinnamon
• 1 t cumin seeds
• 1 t black mustard seeds
• 2 T olive oil
• 3 curry leaves
• ½ cup chopped coriander
• 400 g tofu
• 1 t curry paste
• 1 T vegetable oil

Method

Ingredients

Cook red lentils according to package instructions and drain.
In a saucepan, fry cassia, ground cinnamon, cumin seeds and black mustard seeds in olive oil until fragrant, then add the lentils and 3 curry leaves and cook, stirring, for 1 minute.
Simmer for a further 15 minutes, then fold in chopped coriander.
Drain tofu and slice into blocks. Fry in curry paste and vegetable oil to brown each side.
Serve with the spicy lentils.