Rainbow Curry Recipe

Ingredients

(Cooking time: 1 hr | Serving: 4-5)

The cooking is very simple.

Chop all the vegetables and tofu. I like some chunkier and some smaller. (potatoes definitely chunky so they are a mouthful bite. Also if I cut them too small they often overcook.)

I always start cooking the onions first. I don't use oil, I just add water at the bottom of the pot.

Then start adding the vegetables first that take the longest to cook OR I want soft. IIn this case, I added the parsnips, carrots, celery and aubergine first. Then I poured the coconut milk over it, so they are covered with liquid. Then I added the tomatoes and pepper, and the potato.

Then I add the chickpeas - already cooked - and the tofu. They don't really need to cook, but the smoked tofu gives really good taste to the sauce.

And finally I add the spices, close the post and cook the curry on small flame.

I have an old stove which works with gas. I cook the curry for about 20 minutes and then close it and let the vegetables further soften. I would serve it at least 20 mins after I stopped the fire.

You can serve it with rice, noodles or just eat it as it is. Sometimes I do :)

This will give you 4 generous servings, but it also depends on the size of the individual vegetables.

Enjoy!

PS: get creative with the veggie! Sometimes I add cauliflower or broccoli. It really depends on what I have available seasonally.

VEGGIES:

2 medium white onions
4 carrots
2 parsnips
2 large tomatoes
2 celery sticks
1 aubergine
1 red bell pepper
1 large white potato
1 pack of smoked tofu (250 g)
1 tin of chickpeas
1 tin of full fat coconut milk

SPICES

turmeric (1 tbsp)
black pepper (pinch)
sea salt (to taste)
coriander seed (1 tbsp)
cumin seed (1 tbsp)
fennel seed (1 tbsp)
sea salt