Red Lentil Coconut Curry with Spiced Tofu

I've wanted to make Indian food for such a long time and I have so many different things I want to try.  I knew I wanted to cook lentils with coconut milk and add tofu to it.  Then I started adding all kinds of different ingredients I had laying around and I ended up making smorgasbord of delicious flavors in one pot.

 Red Lentil Coconut Curry with Spiced Tofu

1 Tbsp Oil
1 Medium Yellow Onion, Finely Chopped
2 Small Bell Peppers, Finely Chopped (I used 1 orange and 1 yellow)
2 tsp Cumin
1 tsp Coriander
1 tsp Cinnamon
1/2 tsp Tumeric
1 Small Can Bamboo Shoots
1 Small (7oz) Can Diced Green Chilis
1 Cup Red Lentils, rinsed and picked through
1 (15oz) Can Coconut Milk
1 (15oz) Can Vegetable Stock
1/2 Cup Cilantro
1 Container Extra Firm Tofu, Pressed and cut into 1/2" Cubes
1 Tbsp Oil
1 tsp Garam Masala

Heat 1 Tbsp of oil in a large saucepan over medium heat.  Add onion and bell peppers and stir to coat in oil.  Add spices and stir until onion is translucent and spices are fragrant.  Add bamboo shoots and green chilis and stir to combine.  Add lentils, coconut milk, and vegetable broth and bring to a boil.  Once the mixture is boiling, lower the heat and simmer for 20 minutes.  Meanwhile, heat 1 tbsp of oil in a large skillet over medium heat.  Add cubed tofu and sprinkle with garam masala.  Saute the tofu until golden brown on all sides, about 5-7 minutes.  Add the tofu to the lentil mixture and continue to simmer until lentils are soft and mixture is thick.  Stir in fresh cilantro and serve hot with fresh cilantro for garnish and freshly made naan for dipping.

Nutrition Facts (Approximate) Serves 8 Per Serving: 258 Calories, 11g Protein, 15g Fat, 18g Carbs, 4g Fiber, 17g Iron