Carrot Curry

Tofu Bolognese


1 tbsp veg oil

4 tbsp olive oil

1 onion large diced, 3 garlic cloves diced

1/2 tbsp curry powder, 1tspchili powder

3 tps cumin, 2 tsp turmeric

3 cups veg stock mixed

350gms can or jar of passata sauce (or chopped canned tomatoes)

500g carrots peeled and chopped

200g chickpeas soaked overnight (or tin)

100g lentils

1 cup coconut milk

Salt and pepper to taste



* In a thick based pot, add oils and turn up to heat until it starts to smoke a bit

* Add the onions and garlic, cook until slightly brown then add in all the spices

* Cook quickly then add the veg stock and passata, bring to the boil then add carrots, lentils and chickpeas

* Simmer until the lentils and chickpeas are tender and liquid has reduced by half

* Add coconut cream and reduce until oil splits then season well


Source: Tee Touvai Poloniati