Ready in 30 minutes, this creamy red lentil tofu curry is a protein-packed vegetarian meal perfect for a weeknight dinner. Serve it with rice and naan for a delicious and nutritious meal filled with Indian flavors.

As many of you know, I love a good curry. Not only are they full of flavor, but they are quick, easy, and relatively inexpensive to make. With a few simple ingredients and pantry staples you can create a hearty and healthy meal without much effort.
Whether it’s a weeknight dinner, a Friday night, or a Meatless Monday, curry is a great way to feed a crowd and something that the whole family can enjoy. So, if you’re looking for a new vegetarian meal idea, whip up this lentil tofu curry and enjoy a delicious and nutritious plant-based feast.

Why You’ll Love It
- Made in One Pot – This quick and easy one-pot recipe is ready in 30 minutes.
- High in Protein – The combination of red lentils and tofu ensures this curry has over 25 grams of plant-based protein per serving.
- High in Fiber – With 10 grams of fiber per serving, this lentil tofu curry is hearty and filling.
- Vegetarian – This is a gluten-free, dairy-free, vegetarian, and vegan recipe for everyone to enjoy.

Ingredients + Substitutions
- Red Lentils – To add some plant-based protein and fiber. I used red lentils because I think they provide a better texture, but green or brown lentils will also work.
- Tofu – To add some more plant-based protein. You can use firm or extra-firm tofu.
- Coconut Milk – To ensure the curry is rich and creamy. I used full-fat coconut milk but you can use light coconut milk or almond milk if preferred.
- Spices – A combination of curry powder, cumin, turmeric, and salt to flavor the curry. You can use any style of curry powder you like, garam masala will also work.
- Onion, Garlic, and Ginger – To add some flavor and fragrance. I used fresh ginger, garlic cloves, and a whole onion, but you can use powders if preferred. See the notes section of the recipe card for details.
- Carrot – To add some veggies.
- Spinach – To add some greens and micronutrients.
- Vegetable Broth – To cook the lentils and make the creamy sauce, water will also work.
- Rice – To serve, although optional. You can use white rice, brown rice, or cauliflower rice.
- Cilantro – To serve, although optional.


Dietary Adaptions
To Make it Gluten-Free: Use certified gluten-free broth or water instead.
To Make it Dairy-Free: No adaptations are needed, this recipe is dairy-free.


Red’s Nutrition Tip
I made this lentil curry with tofu, however, if you wanted to increase the protein content of the meal you could use tempeh instead. While tofu and tempeh are both made from soybeans, tempeh is fermented and has a lower calorie and higher protein content than tofu.


Serving Suggestions
This tofu lentil curry is a balanced meal filled with protein, complex carbohydrates, fiber, and healthy fats that can be enjoyed on its own or adapted to suit your personal dietary needs. For example:
- To make it lower in fat, use light coconut milk.
- To make it more filling or make more portions, serve it with steamed rice and naan bread.
- To add more veggies and fiber, add 1-2 cups of cabbage, green peppers, green beans, or broccoli.

Storage + Reheating
To Refrigerate: Allow the curry to cool completely and then transfer to an airtight container in the fridge for up to 5 days.
To Freeze: Transfer the cooled tofu and red lentil curry to an airtight container and freeze for up to 3 months.
To Reheat: Once thawed, the curry can be reheated in a pot on the stovetop on medium heat for 5-10 minutes or in a microwave-safe container in the microwave for 2-3 minutes.

More Vegetarian Curry Recipes:
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Red Lentil Tofu Curry
Ready in 30 minutes, this tofu red lentil curry is perfect for a quick and easy vegetarian dinner. Serve it with rice or naan bread for a hearty and filling plant-based meal.
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Prep Time: 5 minutes
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Cook Time: 25 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x
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Category: Dinner
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Method: Stovetop
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Cuisine: Indian
Ingredients
- 1 block (14 ounces) extra-firm tofu
- 1 cup red lentils, uncooked
- 2 tablespoons coconut oil, or olive oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 4 cloves garlic, peeled and minced
- 1-inch ginger root, peeled and minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 can (14 oz.) diced tomatoes
- 1 can (14 oz.) coconut milk
- 3 cups vegetable broth, or water
- 2 cups spinach, roughly chopped
To Serve:
- Basmati rice, cooked
- Naan bread, to serve
- Cilantro, roughly chopped
Instructions
- Begin by pressing and draining the tofu. Remove the tofu from the packaging and place it between two pieces of paper towel or wrap it in a tea towel and place it on a cutting board. Set something heavy on top, like a cast-iron skillet, and allow it to sit for at least 10 minutes to remove excess moisture. Once pressed, unwrap the tofu from the towel or paper towel, place it on a cutting board, and cut it into even bite-size cubes.
- In a large pot on medium-high heat, warm 1 tablespoon of coconut oil. In batches, add tofu cubes and cook for 2-3 minutes per side until crispy and golden. Once cooked, remove the tofu from the pan and set it aside on a plate.
- In the same pan on medium heat, warm the other tablespoon of coconut oil, then add the onion and carrot and cook for 3-4 minutes until fragrant.
- Add the minced garlic and ginger and cook for an additional minute, then add the curry powder, ground cumin, ground turmeric, and salt, stirring to coat the vegetables, and cook for another 30 seconds until fragrant.
- Add the red lentils, and stir to coat with the spiced vegetable mixture. Pour in the diced tomatoes, coconut milk, and broth, and stir to combine. Bring to a boil, then reduce to a simmer, and allow to cook for about 15 minutes.
- Return the tofu to the pan and add chopped spinach. Stir to combine, and simmer for a final 3-5 minutes until the spinach has wilted and the lentils are tender. Taste and adjust seasonings with salt and pepper as needed.
- The curry can be served immediately with rice and chopped cilantro, or cool and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Brown or Green Lentils: Swap the red lentils for 1 cup of brown or green lentils and increase the cooking time to 20-25 minutes.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder and add it in step #3.
To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder and add it in step #4.
To Use Ground Ginger: Swap the fresh ginger root for 1 teaspoon of ground ginger and add it in step #4.
Nutrition
- Serving Size: 1 serving
- Calories: 593 calories
- Sugar: 8 grams
- Fat: 35 grams
- Carbohydrates: 51 grams
- Fiber: 10 grams
- Protein: 26 grams
Can I omit canned tomatoes because I have ulcer?
Yes, but you would need add additional lentils and/or coconut milk to ensure the ratios work. 🙂
Yum! I just made this recipe but increased the spices by 50% to make it extra flavourful. As well, I reduced the liquid to make it more like a stew without the need for a rice side dish. This could also be accomplished by using only 2 cups of vegetable broth instead of the 3 listed. In any case, it was my first foray into using tofu and this recipe is a definite keeper! Nutritious and delicious.
Tasty dish, followed the recipe, turned out well. Served it with quinoa one day, rice the next
Thanks for sharing, Judy!
Delicious, easy and simple, affordable ingredients. Adding to my weeknight dinner repertoire!
Thank you for sharing, Sarah!