Coconut Lentil Curry

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Rice noodles topped with lentils, tofu, and mandarin oranges in a coconut-miso sauce.


  • 1.5 cups Water
  • 2 tablespoons Oil (olive)
  • .25 teaspoons Ginger
  • 0.33 cups Lentils (dried)
  • 150 grams Tofu (Extra Firm)
  • 2 Oranges (Mandarin)
  • 0.5 Onions (Yellow)
  • 1 pinch Cardamom
  • 0.5 teaspoons Turmeric
  • 2 tablespoons Miso Paste (Yellow)
  • 2 Noodles (Rice, bundled)
  • 0.5 cans Coconut Milk
  • 1 cup Water

Cooking Instructions

Put lentils, tofu, oranges, onions, 1.5c water, oil, and spices in a fry pan. Stick a lid on it. Check it every few minutes for about 20 minutes, or until the lentils soften. (If you run out of water before that happens, add more.) Once the lentils are actually food, take the lid off and stir while any remaining water cooks off.

Blend the miso paste into 1c water in a large glass bowl. Put in the two bundles of noodles. (Rice noodles usually come in single-serving bundles, several to a package.) Add water until the noodles are about half covered. Cover and microwave for 2 minutes, stir or flip, microwave for another 2 minutes. (More water may be needed here depending on the brand of noodles and altitude)

Serve noodles with miso. Add lumpy bits. Pour coconut milk on top.

Recipes by Contributor