Vegetable curry with coconut milk

Ingredients for 4 servings:

• 1 onion(s)
• 200 g carrot(s)
• 1 stalk(s) leek
• 100 g savoy cabbage
• 1 bell pepper(s), red
• 200 g broccoli
• 200 g chickpeas, cooked
• 200g tofu
• 1 lemon(s), untreated
• ½ bunch parsley
• 125 g jasmine rice
• 400 ml coconut milk
• 50 ml soy sauce
• 1 pinch of chili powder
• 1 tsp turmeric
• 2 tbsp curry powder
• 1 pinch(s) nutmeg
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 10 minutes

Peel the onion and finely dice. Peel the carrots and slice diagonally. Wash, trim, and slice the leek into rings. Trim, wash, spin dry, and cut the savoy cabbage into bite-sized pieces. Wash, slice, deseed, and cut the bell pepper into bite-sized pieces. Trim, wash, and cut the broccoli into florets. Drain the chickpeas and let them drain well. Wash, spin dry, and roughly chop the parsley. Wash the lemon and zest. Cook the rice in salted water according to the package instructions. Drain the tofu and cut into cubes. Mix together a marinade of soy sauce, 1 tablespoon of olive oil, and chili powder. Marinate the tofu cubes in it for about 3 hours. Heat the coconut milk in a saucepan. Add the turmeric, curry powder, and nutmeg. Add the onions, carrots, leek, bell pepper, broccoli, and savoy cabbage. Simmer over low heat for about 15 minutes. Brown the tofu cubes in a pan with 1 tablespoon of olive oil over medium heat. Add the chickpeas and parsley to the vegetable curry and simmer for another 5 minutes. Finally, thoroughly stir the lemon zest and tofu cubes into the vegetable curry. Serve the rice on plates, spoon the vegetable curry over it, and serve immediately while hot.