Red lentil and tomato gravy with baked tofu and cardamom basmati rice

Preheat the oven to 400F.

Pat 350 g extra firm tofu dry with a paper towel and slice into bite-sized cubes.

Spread the tofu on a parchment-lined baking tray, sprinkle with salt and pepper, and bake 20 to 25 minutes.

Put one and a half cups of basmati rice in a small saucepan and rinse and drain it two to three times to remove excess starch.

Add three crushed cardamom pods, one and a half cups of water and about two teaspoons of chili oil, and heat on medium-high.

Rinse and drain one and a half cups of red lentils and set aside.

When the water bubbles, stir the rice, turn the heat to medium-low, cover and cook 15 minutes.

Heat two tablespoons of avocado oil in a saute pan over medium heat with one teaspoon cumin seeds and one teaspoon fennel seeds, frying the seeds 20 to 30 seconds.

Add the diced red onion and saute four to five minutes.

Add the garlic and red chili pepper and saute a couple of minutes.

Add 1 teaspoon salt, 1 teaspoon smoked paprika, half a teaspoon cayenne and 1 teaspoon turmeric and stir.

Add the halved cherry tomatoes and saute another couple of minutes, using their juices to deglaze the pan.

After 15 minutes turn the heat off under the rice and let it steam a further 10 minutes.

Add the red lentils, two and a half cups of water and half a cup of coconut cream, bring to a boil, then turn the heat to just under medium, cover and cook eight to 10 minutes.

Add about 100 g fresh spinach and fold it with a spatula until wilted, about a minute.

Stir in one tablespoon garam masala, then the baked tofu.

Remove the cardamom pods from the rice, fluff it with a fork or rice paddle, and plate generously with the lentils.

Garnish with a little of the reserved coconut cream.