Heat oil in a large saucepan or deep skillet set over medium heat; cook onion, garlic and ginger for 5 minutes, stirring often.
Stir in curry powder, cumin, salt and cayenne; cook, stirring, for 1 minute.
Add the lentils to pan with water and tomato paste; bring to a boil, reduce heat to medium and gently boil, uncovered, until lentils fall apart, about 10 minutes.
Add potato; cover and cook for 10 to 12 minutes or until tender.
Stir in tofu; cover and let stand for 5 minutes.
Stir in raisins and almonds. Taste for salt and add more if needed. Serve over rice and sprinkle with coriander.
Make-ahead: Can be made at least 8 hrs. ahead.
Ingredients
Directions
Heat oil in a large saucepan or deep skillet set over medium heat; cook onion, garlic and ginger for 5 minutes, stirring often.
Stir in curry powder, cumin, salt and cayenne; cook, stirring, for 1 minute.
Add the lentils to pan with water and tomato paste; bring to a boil, reduce heat to medium and gently boil, uncovered, until lentils fall apart, about 10 minutes.
Add potato; cover and cook for 10 to 12 minutes or until tender.
Stir in tofu; cover and let stand for 5 minutes.
Stir in raisins and almonds. Taste for salt and add more if needed. Serve over rice and sprinkle with coriander.
Make-ahead: Can be made at least 8 hrs. ahead.