Rainbow Curry Recipe
(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.
PS: get creative with the veggie! Sometimes I add cauliflower or broccoli. It really depends on what I have available seasonally.
2 medium white onions
2 large tomatoes
2 celery sticks
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
turmeric (1 tbsp)
black pepper (pinch)
sea salt (to taste)
coriander seed (1 tbsp)
cumin seed (1 tbsp)
fennel seed (1 tbsp)