With a few ingredients on hand, you can whip up easy Indian Food recipes like this one within the hour. I start with red lentils, which cook down into a sauce in a half hour or so. Easy, economical, and vegetarian, although you can substitute chicken for the tofu, as desired.

The coconut cream is often used in southern Indian cooking. I love the richness and flavor it adds, but you can skip that ingredient if you want. A bit more olive oil could substitute.

To make this Indian recipe extra simple, just use curry powder in place of the "spice mix". But in time, do try the blend of various spices and herbs, freshly roasted and ground; hard to beat! This recipe serves 6-8.

Ingredients:

• 1 c. red lentils
• 2 c. brown rice
• 3 c. hot water, plus 1 c. more, as needed, to thin sauce, plus 4 c. for rice
  
• 4 carrots (or other veggies)
  
• Scant 1/4 c. coconut cream concentrate (from Tropical Traditions), or substitute 1/2 c. coconut milk
• 2 TBS. olive oil
• 1-10 oz. firm tofu
• 1 TBS. lemon juice (or 1/2 TBS. tamarind paste, for sour effect)
• 1 tsp. salt
• 2 or so TBS. olive oil
  

• 1 tsp. cumin seed, whole
• 1 tsp. foenugreek seed
• 1/2 tsp. coriander seed
• 5 cardamon pods (husk removed)
• 1 TBS. turmeric
  

In small pot, bring to boil: > 3 c. water

Add: > 1 c. red lentils > 4 carrots (or other veggies), diced

Let beans simmer on low until "dissolved"; the red lentils will become thick and smooth after 20-30 minutes. Other lentils take longer to cook, and may need a spin in the blender or processor to get to sauce-like consistency.

Also start cooking rice, bringing to boil in small pot: > 4 c. hot water

Add: 2 c. brown rice (basmati or other)

Stir rice once, then put lid on and simmer on low for 45 minutes or so.

Meanwhile, prepare spice mix. Get an iron skillet hot, then add the whole seeds: > 1 tsp. cumin seed > 1 tsp. foenugreek > 1/2 tsp. coriander seed > seeds of 5 cardamon pods

Toast the seeds until fragrant. Grind in little, electric coffee or spice grinder. Blend in: > 1 TBS. turmeric

Add the toasted, ground spices to the "lentil sauce" (also known as "dal"), and mix in well, also adding: > 1 TBS. lemon juice (or tamarind) > 1/4 c. coconut cream (or more of coconut milk) > 1 tsp. salt > 1 c. or so more water, if needed

Rewarm the sauce before serving. Meanwhile, grill the tofu, getting an iron pan extra hot, and adding: > 10 oz. tofu, cubed (or substitute 2 c. meat) > splash olive oil

Serve the rice and tofu with the curry sauce, and perhaps a side salad. For variety, we sometimes top the dish with chopped raisins and nuts, and cilantro, when available. A perfect final touch: Drizzle some olive oil on top just before serving. An authentic "tadka" (spice-infused oil) can be used; just heat the olive oil a bit with some extra spices, to use as the drizzling oil. Delish.