Black lentil & smoked tofu curry


Sometimes my recipes require a little back story, a little setting the scene or perhaps a little reference to pop culture or pro wrestling to set the tone of where I was at when I made the dish your looking at.


For this recipe however all I will say is that on Friday afternoon when I made this awesome curry all I had in my fridge was, 1/2 a red pepper, 1/2 an onion, 1/2 a head of iceberg lettuce, almost a full tin of black lentils & a block of smoked firm tofu & sometimes the less you have in your fridge the more creative you get with your dish.


Maybe thats some crazy metaphor for life as a whole 🤔

maybe not 🙃


If you'd like to replicate the pic above and try your hand at this dish then here's loosely how you should go about it;


  • 2 cloves garlic
  • 1/2 large white onion
  • 1/2 a red pepper
  • A thumb nail size grated ginger
  • tin of chopped tomatoes
  • tin of black lentils
  • tin of coconut milk

Spices used - chilli flakes, turmeric, garam masala, cumin,

Optional extra- whole earth peanut butter.


How to


  1. Fry the onion, garlic, ginger & red pepper in a little coconut oil (w) the spices mentioned on a high heat (Trial & error on the amounts of each works best but its safe to say if you like it hot add a little extra chilli flakes)
  2. Add the tin of chop tomatoes & lentils and stir continuously to avoid the ingredients sticking to the pan.
  3. After a minute or so add the smoked tofu (which of course you have shredded or chopped finely) & the tin of coconut milk.
  4. If you want a little satay style creamy nutty texture to the dish then add a heaped tablespoonful of your fave natural nut butter.
  5. Stir a little longer, reduce heat for a few minutes & serve.


Disclaimer - with todays modern fascination with super high speed everything I feel I must state that the longer you leave this dish to simmer on a low heat, the more chance the flavours will infuse & create a greater tasting dish. Great things come to those who wait n all that!


My best advice then is to rustle this dish up in 10 minutes, reduce the heat and allow to simmer as long as possible before reaping the rewards your patience has brought you.


Secret ingredient 😉 

Secret ingredient 😉