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Lentil Dhansak
Cauldron Lentil Dhansak is made with red lentils, vegetables and green chilli, using a special blend of Bengali spices
Ingredients
Blend the following ingredients together with a little water:
- 3 medium onions
- 4 tbsp chopped ginger and garlic
- 3 tbsp unsalted roasted peanuts
- 2 fresh red chillis
- 250g original Tofu, cubed
- 3 tbsp oil
- 1 tsp turmeric
- 2 tsp ground coriander
- 1 tbsp sesame oil
- 3-4 stalks of crushed lemon grass
- 1 tsp mild paprika
- 350ml vegetable stock
- 200ml coconut milk
- 1 tbsp lime or lemon juice
- 2 tbsp soy sauce
- 1 tsp red wine vinegar
- 2 tsp sugar
- 100g bean sprouts
- 3 spring onions, chopped
- 1 pack egg noodles of your choice
Malaysian Laksa Tofu Curry
- Serves 4
- 3/5 difficulty
- 15 minutes
A fantastic noodle laksa full of flavour and impressive enough to cook for family and friends!
Method
- Heat oil in a frying pan and gently fry the cubed tofu until lightly coloured, take out and set aside.
- Fry the blended onion paste gently for 5 minutes. Add the turmeric, coriander, sesame oil, lemon grass and ground paprika. Fry until dry and the oil separates from the paste.
- Add the vegetable stock to the curry paste and bring to the boil. reduce the heat and then add the coconut milk, lime juice vinegar, sugar and salt.
- When all sauce ingredients are nicely blended together add the cubed tofu and simmer gently whilst you cook the noodles.
- To serve, put the noodles in a deep bowl, pour over the soy sauce and toss lightly, top with the Tofu Laksa. Sprinkle with bean sprouts and spring onions.
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