Red Lentil Curry on Rice

Lentils, raisins and nuts are good sources of iron in this easy vegetarian main dish. If you have basmati rice on hand, it would be a perfect choice here. Accompany with steamed broccoli (a good source of vitamin C) and crisp papadums (Indian cracker or flatbread) if you have them.

Ingredients
2 tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
2 tsp minced fresh ginger
2 tsp curry paste or powder
1 tsp ground cumin
1/2 tsp salt
Pinch cayenne
2/3 cup red lentils
3 cups water
2 tbsp tomato paste
1 large potato, peeled and cubed
Hot cooked rice
1/2 lb (250 g) extra-firm tofu, well-drained and cut into 1/2-in (1 cm) cubes
1/3 cup (75 mL) each raisins and slivered almonds
1/4 cup (50 mL) chopped fresh coriander or parsley

Preparation
Heat oil in a large saucepan or deep skillet set over medium heat; cook onion, garlic and ginger for 5 minutes, stirring often. Stir in curry powder, cumin, salt and cayenne; cook, stirring, for 1 minute.
Pick over lentils, rinse in a sieve and drain. Add to pan with water and tomato paste; bring to a boil, reduce heat to medium and gently boil, uncovered, until lentils fall apart, about 10 minutes.
Add potato; cover and cook for 10 to 12 minutes or until tender. Stir in tofu; cover and let stand for 5 minutes. Stir in raisins and almonds. Taste for salt and add more if needed. Serve over rice and sprinkle with coriander.
Make-ahead: Can be made at least 8 hrs. ahead.
Makes 3 to 4 servings.
Source:http://www.homemakers.com