Sweet Potato, Parsnip, and Tofu Curry

Another easy, old favorite. You can make it with any root vegetables you like.

You’ll need a couple sweet potatoes, a couple parsnips, tofu, an onion, 3 tomatoes, a few cloves of garlic, an inch piece of fresh ginger root and curry powder.

I usually make my own curry powder by toasting 1 teaspoon of whole fennel seed, cumin seed, fenugreek, coriander, mustard seed, cardamom, and 3 cloves over low heat in a dry pan on top of the stove. Once the mustard seeds start to pop, and the whole is quite aromatic, remove from heat, cool, and grind in a coffee grinder or spice mill. Add a teaspoon of ground cinnamon, cayenne, and tumeric.

Cut up your veggies and tofu. Mince the garlic and ginger.

Heat a large pan very hot, add a bunch of oil of your choice, and add the garlic and ginger. Once those start to smell nice, add the onions and continue cooking until soft. Stir in the tomatoes and cook until they more or less disappear. Add the root vegetables and half the curry powder. Add a bit of water or stock to loosen, cover and cook until the vegetables are close to done. Add the tofu and a bit more liquid, if necessary.

Serve with rice. A nice addition is some yoghurt thinned out with lemon juice and chopped fresh cilantro on top.