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Veg Indian Creamy Coconut Lentil Curry

Indian Creamy Coconut Lentil Curry is a rich and comforting dish, bursting with the aromatic flavors typical of Indian cuisine. This curry features lentils, which are a staple in Indian cooking, known for their health benefits and protein content.

 Veg Indian Creamy Coconut Lentil Curry


• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (for frying)
For the Peanut Sauce:
• 1/4 cup peanut butter
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave nectar
• 1 tablespoon lime juice
• 2 teaspoons sriracha or other hot sauce (optional)
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/4 cup water (to thin, as needed)
For the Bowl:
• 1 cup black rice, cooked
• 2 cups sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup shredded red cabbage
• 1/2 cup radishes, thinly sliced
• 1 cup snow peas, trimmed
• Fresh cilantro, chopped (for garnish)
• Sesame seeds (for garnish)
• Lime wedges (for serving)


1. Prepare the Peanut Tofu:
◦ In a bowl, toss the cubed tofu with soy sauce or tamari. Let it marinate for at least 10 minutes.
◦ Sprinkle the marinated tofu with cornstarch, tossing to coat evenly.
◦ Heat vegetable oil in a large skillet over medium-high heat.
◦ Add the tofu cubes and fry until they are golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
2. Prepare the Peanut Sauce:
◦ In a small bowl, whisk together the peanut butter, soy sauce or tamari, rice vinegar, maple syrup, lime juice, sriracha (if using), minced garlic, and minced ginger.
◦ Add water a little at a time until the sauce reaches your desired consistency. Set aside.
3. Roast the Sweet Potatoes:
◦ Preheat your oven to 400°F (200°C).
◦ Toss the diced sweet potatoes with olive oil, salt, and pepper.
◦ Spread the sweet potatoes on a baking sheet in a single layer.
◦ Roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and caramelized.
4. Assemble the Bowls:
◦ Divide the cooked black rice among serving bowls.
◦ Arrange the roasted sweet potatoes, shredded red cabbage, sliced radishes, and snow peas around the rice.
◦ Add the crispy peanut tofu to each bowl.
◦ Drizzle with the prepared peanut sauce.
5. Garnish and Serve:
◦ Garnish the bowls with chopped fresh cilantro and sesame seeds.
◦ Serve with lime wedges on the side.
Enjoy this flavorful and nutritious Bali Bowl with Peanut Tofu, perfect for a delicious plant-based vegan dinner!


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