Korma Tofu with Cauliflower and Lentils

Ingredients

• 400 g Tofu
• 10 g ginger (1 piece)
• 1 Garlic clove
• 1 tsp curry powder
• 0.5 tsp ground cumin
• Salt
• Pepper
• 40 ml coconut milk (4 tbsp)
• 120 g red lentils
• 400 g small cauliflower (half a head)
• 1 tbsp lime juice
• 50 g Baby Spinach
• 10 g coriander (0.5 bunch)
• 1 tbsp Coconut oil

Instructions

1. 1.

   Slice the tofu into rounds. Peel and chop the ginger and garlic. Mix curry powder, cumin, salt, pepper, coconut milk, and ginger together. Brush the tofu with this mixture and let it marinate covered for 1 hour.

2. 2.

   Meanwhile cook the lentils in twice the amount of boiling water for 35–40 minutes over medium heat until tender.

3. 3.

   During that time clean, wash, and cut the cauliflower into florets; simmer them in a pot with a little boiling water, covered, for 5 minutes over medium heat. Remove, chop, and season with salt, pepper, and lime juice. Wash and dry the spinach. Rinse the coriander, pat it dry, and tear off the leaves.

4. 4.

   Pat the tofu dry. Heat coconut oil in a grill pan. Cook the tofu on both sides for 3 minutes each over medium heat until golden.

5. 5.

   Combine cauliflower and spinach with lentils, spread everything on a plate, and top with the tofu and coriander.