Protein Boost | Vegan Red Lentil, Tofu & Coconut Curry Bowls
with Sautéed Green Beans & White Rice
Cooking time
25 minutes
Servings
2/4
Calories
1090 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. These delish curry bowls are bright and vibrant with notes of lime and cilantro, but they’ve also got all the warming, comforting textures and spices you crave from a curry. You’ll simmer the red lentils and tofu with celery, tomato paste and our secret flavour weapon: coconut curry sauce, which makes great things happen in mere minutes (like drawing everyone in the house instantly to the table). You won’t even need to holler because they’ll know: “supper’s ready!”
We will send you:
- 400g Green beans
- 1 Garlic clove
- 1 Bunch of cilantro
- 2 Celery stalks
- 1 Lime
- 160g White rice
- 200g Red lentils
- 15ml Tomato paste
- 60ml Coconut curry sauce
- 1 Block of tofu (non-GMO)
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Mustard, Soy
You will need:
2 Medium pots
Large pan
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
6 g
Sodium
510 mg
Total Carb
158 g
Sugars
12 g
Protein
64 g
Fibre
23 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the tofu
Meanwhile, pat the tofu dry with paper towel and cut into medium cubes; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Make the curry
Meanwhile, small-dice the celery. Mince the garlic. In a second medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the celery and sauté, 2 to 3 min., until softened. Add the tofu, lentils, tomato paste and spices. Cook, stirring frequently, 1 to 2 min., until the tomato paste turns dark red. Add the coconut curry sauce, 2 cups water (double for 4 portions) and a big pinch of S&P. Cook, stirring occasionally, 12 to 15 min., until the lentils are tender.
Cook the green beans
Meanwhile, remove the stem ends of the green beans; halve crosswise. In a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the green beans and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender; season with S&P.
Mise en place
Meanwhile, pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems. Quarter the lime.
Finish & serve
To the pot of curry, add the chopped cilantro and juice of ½ the lime wedges; stir well. Divide the rice between your bowls. Top with the curry and green beans. Garnish with the remaining cilantro and lime wedges. Bon appétit!
