Lentil curry with tofu, coriander and cashew nuts

Name: lentil curry with tofu, coriander and cashew nuts
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 375 g tofu natural; 4 el traditional olive oil; 1 onion; 2 toe garlic; Red pepper; 1 cm fresh ginger root; 1 el mild Indian curry paste; 400 g lentils in pot; 2 piece flatbread; 15 g fresh coriander; 75 g unsalted cashew nuts; 50 ml light soy sauce

Slightly spicy Indian curry with naan bread, cashew nuts and coriander.

Ingredients

Directions

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.
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.
Cut the red pepper into thin strips, grate the ginger root and fry 5 minutes together with the curry paste.
Add the lentils, season with salt and pepper and heat for 5 minutes. Grill flat bread under hot grill, halve and turn.
Cut the coriander roughly and chop the cashew nuts coarsely. Divide the lentil curry over plates.
Spoon the tofu with soy sauce on the dish and sprinkle with coriander and cashew nuts. serve flat bread next to it.