Vegetarian curry with tofu and chickpeas

First, cut the tofu into small cubes and brown it in a pan with a base of coconut oil. Spread on a plate, to prevent it from softening again and set aside.

In the same frying pan, fry and finely chop in this order the onion, bell pepper, celery, leek, carrots, ginger, garlic and the cooked chickpeas. To allow time for the ingredients to cook, we chop the first ingredient, start frying it while we chop the next one and so on. Cook all the ingredients until they are lightly browned.

Dissolve the red curry paste in a little coconut milk and add it to the mixture. If we did not have it we could do it with cream although we like it better with coconut milk.

Add the tofu we had cooked. We will serve sprinkling with coriander leaves and accompany with basmati rice.