Tofu and red lentil curry

Method

• 1
  Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Stir in the ginger, turmeric and garam masala and cook, stirring, for 1 minute or until aromatic.
• 2
  Add the vegetable stock, lentils, cauliflower, carrots and chilli. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes. Stir in tofu and beans and cook for a further 10 minutes or until the vegetables are tender. (See microwave tip.)
• 3
  Season with salt and pepper and gently stir in the coriander. Serve immediately with the rice.