Recipe: For 4 persons or for 2 persons, for 2 days!
** For the easy curry:
1 medium sweet potato, peeled & cut into pieces , each 0.5 cm x 0.5 cm
1 white onion, peeled & cut up into smaller pieces
2 fat cloves of garlic, peeled & finely chopped
1/2 can of chickpeas, rinsed & drained well
2 parsnips, peeled & hard core removed, cut into smaller pieces, each 5 to 6 cm long & 0.5 cm thick
hot curry powder : 1 tablespoon + 1 teaspoon + 1/2 teaspoon
garam masala: 1 teaspoon + 1/2 teaspoon
Maldon sea salt
1 x 400 gr can of chopped tomatoes in their juice
1 x can of red cherry tomatoes in their juice
400 ml of a GF & vegan vegetable stock
2 teaspoons of Maldon sea salt
** For the fried hot curried tofu chunks:
2 tablespoons of hot curry powder
1 teaspoon of Maldon sea salt
250 gr of tofu, pressed for 45 minutes, cut into smaller blocks & then cut into 2
** To serve:
33 gr of coconut cream
Thai semi-brown cooked rice, kept warm, enough for 4 persons, I used 250 gr
half a handful of fresh chopped up coriander leaves ( cilantro )
1. Take a large Creuset pot & heat up on medium high. Pour 2 tablespoons of the sunflower oil in here & heat up. When hot, add chopped onion & garlic. Add 1 teaspoon of garam masala. Stir often & let it fry for about 2 to 3 minutes. Add chopped sweet potato & add 1/2 teaspoon of garam masala. Stir often. Fry it all for another 5 minutes until the sweet potato cubes are nearly soft. Add if you need to, 2 tablespoons of sunflower oil & heat up. Now, add parsnip strips & add 1 tablespoon + 1 teaspoon of hot curry powder to the parsnip mix. Stir everything well around & place the lid on. Check often the softness of your parsnips. Fry until the parsnips begin to soften. This will take about 10 minutes.
2. Now, add 2 cans of tomatoes & vegetable stock. Stir everything round in the pot, even on the bottom. The parsnip mix will sit into the stock & tomato mix. Cook, with the lid on, until the sauce has reduced, cooked in & the parsnips are tender & just cooked through. Remove the lid from time to time, to stir everything round in the pan, carefully not to break up the parsnips. After 5 minutes of cooking, add chickpeas. Stir. After a further 5 minutes, my parsnips were ready. You still want to have a bit of a liquid sauce because, just before serving, you add the coconut cream & that will thicken the sauce a lot! So you want semi liquid. Taste! It has to taste fab! I added 2 teaspoons of Maldon sea salt to the curry. Stir! Place the fitting lid on & keep warm. Remove from the fire though.
3. In a medium bowl, add 2 tablespoons of hot curry powder & 1 teaspoon of Maldon sea salt. Mix with a spoon. Drop your tofu chunks in here & roll them all into the spice mix. Shake off any excess! Fry your tofu bites until browned & fried on all sides in a hot pan with sunflower oil. Check! When done, set aside.
4. Take your curry & add coconut cream & place on a medium fire to heat up, when hot, the coconut cream will start to get loose & break up into a creamy texture. Stir this coconut cream well through the curry & taste! It gives a more smooth & milder texture but you must still taste the spiciness of the hot curry! Add 1/2 teaspoon of the hot curry powder, if you need to. I did that & stirred everything well round into the hot curry! Taste again! Add the spiced fried tofu bits to the curry & mingle well.
5. Plate up! Take lovely white clean bowls & add Thai cooked rice on one side of the bowl & ladle your tasty & easy vegan curry on the other side, adding every ingredient onto each plate. Scatter some fresh green coriander leaves over the rice & the curry & enjoy instantly with a loved on! I made this dinner for 2 persons, for 2 days!
If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! RSS – Posts