The Dutch Flame

Ingredients List

Basic staples I always have on hand for this recipe: salt, pepper, and (plant-based) oil for cooking.

Ingredient	Quantity (servings x)
Onion	2 pieces
Garlic	6 cloves
Ginger	2 tbsp grated
Cumin	2 tbsp
Turmeric	2 tbsp
Coriander Powder	2 tbsp
Fresh tomato or canned diced tomatoes	800 gram
Coconut milk	800 ml
Sweet potato	600 gram
Celeriac	400 gram
Carrot	300 gram
Parsnip	300 gram

Instructions

1. Make the sauce first – I often prepare this sauce in larger batches and freeze a portion, so I always have a tasty curry base on hand.
2. Chop your vegetables: Dice the onions, press the garlic, and grate the ginger.
3. Heat oil in a large pan over medium heat. Sauté the onions until they turn translucent. Add the garlic and ginger and cook briefly
4. Mix together turmeric, cumin, coriander powder, salt, and pepper. Let the spices toast for 1-2 minutes until they release their aroma—once you smell them, you know it’s right!
5. Add the diced tomatoes and coconut milk, bring to a boil, then let the sauce simmer for 30 minutes on low heat.
6. Meanwhile, peel and chop your vegetables into bite-sized pieces.
7. Taste your sauce first – If the sauce isn’t flavorful now, it won’t be later! Adjust seasoning if needed.
8. Stir the chopped vegetables into the sauce, ensuring they are fully coated. Add a splash of water or extra coconut milk if needed.
9. Let the vegetables simmer for about an hour on low heat, checking and tasting occasionally.

Tips:

• Want more heat? Add extra ginger and/or a bit of chili or cayenne pepper at the start.
• Prefer a hint of sweetness? Before adding vegetables, incorporate a bit of honey or sugar, balanced with vinegar (or lemon juice) for depth.
• You can play around with different root vegetables—just keep in mind cooking times. If using softer veggies, adjust the simmer time accordingly.