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Molly_Kristyn
Lentil curry with tofu, coriander and cashew nuts
Slightly spicy Indian curry with naan bread, cashew nuts and coriander.
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Ingredients
Directions
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Cut the tofu into small cubes and pat dry. Heat oil in a wok or frying pan and fry the tofu in 10 min. Brown. Remove the tofu from the wok.
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Let the tofu drain on kitchen paper and put in a bowl. Preheat the oven grill. Chop the onion, press the garlic and fruit in a pan with oil.
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Cut the red pepper into thin strips, grate the ginger root and fry 5 minutes together with the curry paste.
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Add the lentils, season with salt and pepper and heat for 5 minutes. Grill flat bread under hot grill, halve and turn.
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Cut the coriander roughly and chop the cashew nuts coarsely. Divide the lentil curry over plates.
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Spoon the tofu with soy sauce on the dish and sprinkle with coriander and cashew nuts. serve flat bread next to it.
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Nutrition
590Calories
Sodium9% DV225mg
Fat48% DV31g
Protein54% DV27g
Carbs16% DV49g
Fiber8% DV2g
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