Another successful vegan dish and my husband loved it! I'm having so much fun creating new and delicious dishes. Our eating habits have become healthier and our taste buds are happier!
  • 1cups lentils, rinsed and picked over
  • ½ large onion, diced
  • 2 tablespoons butter
  • 2 tablespoons red curry paste
  • ½ tablespoon garam masala
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon sugar
  • 3 bulbs minced garlic
  • 1-2 teaspoon minced ginger (more the better!)
  • a few good shakes of cayenne pepper
  • 1 28 oz tomato puree ( I didn't use the whole can but most of it)
  • 1-2 tomatoes cut in chunks
  • 1/2 cup coconut milk 
  • cilantro for garnishing
  • rice for serving
  1. Cook the lentils according to directions on package. 
  2. Melt the butter in saucepan and add the onion. Saute for a few minutes until golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger). Stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth. Add tomatoes. 
  3. Add the lentils and the coconut milk. Stir and simmer for another 15-20 minutes (Longer is better so the flavors extract throughout the dish! I actually let mine simmer for 30min). Serve over rice and garnish with cilantro.


  • 1 lb package Firm Tofu
  • 2 thinly sliced carrots
  • 1 bell pepper
  • 1 Cup snap peas
  • 1/2 yellow onion
  • 1/2 beet, cooked
  • 1 can bamboo shoots
  • 2-3 diced garlic bulbs
  • 1 tbs cilantro diced
  • 1-2 Tbs fresh ginger, diced
  • 1 Tbs Ovega 3 (sub for fish oil) This is optional. 
  • Salt and pepper to taste
  • Vegetable Oil 

Serves 2-3

Cut Firm Tofu into thick or thin slices. For this dish I used thinner slices and prefer it this way. I base the bottom of my pan with just enough oil to fry the Tofu nicely.  Add salt and pepper. Additional option for extra flavor: Add Ovega 3 (an alternative to fish oil)

The trick with Tofu is to prepare it right or it doesn't taste that great. It's like anything, prepare it right and it will taste good. In my experience you need to add flavorful spices or sauces so it can soak in the flavors for great results. Tofu is an excellent source of protein.

While your tofu is frying, begin to prepare the Green curry Sauce as instructed below.

After your tofu is light golden brown start to fry the veggies in the same pan. Make sure there is enough oil coating the pan to sauté your vegetables. Fry broccoli for 5 minutes on medium heat with lid covering to lock in heat.  Saute carrots, bell peppers, snap peas 7-10 min.
Add your pre baked beet, bamboo shoots, onion, diced garlic, cilantro, and the magic ingredient..ginger!!

Green curry sauce: 
  • 1 can coconut milk ( I use Thai Kitchen brand)
  • 1 Tbs brown sugar
  • 2Tbs Green curry paste
  • 1-2 stalks fresh lemon grass
  • 1 tbs flour
  • 1 cup cold water

Bring coconut oil to boil, and simmer. Add sugar and paste. Mix. Cut lemon grass lengthwise and snap it thoroughly to extract the lemon flavor. Add it to sauce mix and let sit for at least 15-20 min. After 15-20 minutes you will remove the lemon grass from the sauce.

This is optional but I like to thicken the curry sauce just a little. To do this I add 1 Tbs of flour with 1 cup cold water. Whisk with a fork. Now add approx. 3 Tbs of this mixture to Green curry sauce and mix.

One of the best recipes ever!!! Approx time 45 min. Takes a little while but worth it!
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