Rainbow Curry Recipe
Ingredients
(Cooking time: 1 hr | Serving: 4-5)
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The cooking is very simple.
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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.)
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I always start cooking the onions first. I don't use oil, I just add water at the bottom of the pot.
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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.
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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.
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And finally I add the spices, close the post and cook the curry on small flame.
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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.
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You can serve it with rice, noodles or just eat it as it is. Sometimes I do :)
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This will give you 4 generous servings, but it also depends on the size of the individual vegetables.
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Enjoy!
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PS: get creative with the veggie! Sometimes I add cauliflower or broccoli. It really depends on what I have available seasonally.
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​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
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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