150g block ginger tofu, cut into 1cm thick triangles
2 tbs shredded coconut
1 tbs hempseed
1 tsp curry powder
coconut oil
salt
TO SERVE:
200-300g cooked beluga lentils
coconut chips
Instructions
For the tofu, preheat oven to 180°C. Season the tofu with salt. Mix curry, hempseed and coconut and cover the tofu triangles in the mixture. Lay the tofu triangles onto a baking tray and bake at 180°C for 20 Minutes.
To prepare to curry, heat up some coconut oil in a pan. Add curry paste and fry over medium heat until fragrant.
Add in shallots, beans and pumpkin and sautée for another minute on medium low heat.
Pour in coconut milk and water and let the mixture come to a bubble over medium high heat. Cover with a lid and cook on low until the pumpkin is tender. This will take approximately 20 minutes. When the pumpkin is almost tender, stir in the okra and continue cooking for another 5 minutes. Season with salt if necessary. If you are using my curry paste you might not need to add more salt as it already contains salt.
To serve evenly distribute the beluga lentils onto two plates, add the curry on top and last but not least garnish with the baked tofu and some coconut chips.
Recipe by at https://fannythefoodie.com/2017/09/09/indian-late-summer-curry-book/