Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 small head of green cabbage1/2 head of cauliflower2 large carrots1.5 cups of frozen peas1 small white potato8 oz white mushrooms1/2 block firm Tofu1 small yellow onion1.5 cups Knorr vegetable broth1 tbsp crushed garlic1 tbsp fine chopped fresh ginger root2 tbsp whole cumin seeds4 tsp ground cumin1 tbsp ground cinnamon1 1/4 tsp ground coriander1/4 to 1/2 tsp cayenne pepper1/2 tsp ground turmeric1 tbsp kosher salt3 tbsp canola oil2 tbsp Unbleached white flower
Vegetable prep.
Shred the cabbage, cut the cauliflower into bit size pieces, cut the carrots into 1/8” rounds, cut the potato into medium bit size pieces, quarter the mushroom caps, cut the Tofu into 3/4” cubes.
Spice prep.
Mix together all of the powdered spices along with the ginger and garlic. (Don’t mix in the whole cumin seeds). Add a small amount of tap water until the mixture is a sticky paste.
Cooking.
Heat the oil on medium heat in a large deep pan. (about 10 quarts or larger) When hot add the cumin seeds until the brown and become aromatic.
Add the onions and cook on medium heat for about 3 – 5 minutes.
Add the spice paste, stir and cook for 3 minutes.
Add the potatoes, stir and cook 5 minutes.
Add the carrots, cauliflower and ˝ of the vegetable broth.
Stir and cook covered until all the vegetables become slightly soft.
Add the mushrooms, tofu and peas. Stir and cook 2 minutes.
Add the cabbage and the rest of the vegetable broth.
Stir and cook until all vegetables are done.
Mix the flower with a little cold tap water to make a smooth paste and add this to the pot to thicken the sauce.
Serving Size: Makes about 8, 1.5 cup servings
Shred the cabbage, cut the cauliflower into bit size pieces, cut the carrots into 1/8” rounds, cut the potato into medium bit size pieces, quarter the mushroom caps, cut the Tofu into 3/4” cubes.
Spice prep.
Mix together all of the powdered spices along with the ginger and garlic. (Don’t mix in the whole cumin seeds). Add a small amount of tap water until the mixture is a sticky paste.
Cooking.
Heat the oil on medium heat in a large deep pan. (about 10 quarts or larger) When hot add the cumin seeds until the brown and become aromatic.
Add the onions and cook on medium heat for about 3 – 5 minutes.
Add the spice paste, stir and cook for 3 minutes.
Add the potatoes, stir and cook 5 minutes.
Add the carrots, cauliflower and ˝ of the vegetable broth.
Stir and cook covered until all the vegetables become slightly soft.
Add the mushrooms, tofu and peas. Stir and cook 2 minutes.
Add the cabbage and the rest of the vegetable broth.
Stir and cook until all vegetables are done.
Mix the flower with a little cold tap water to make a smooth paste and add this to the pot to thicken the sauce.
Serving Size: Makes about 8, 1.5 cup servings
Nutritional Info Amount Per Serving
- Calories: 166.0
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,139.6 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 5.6 g
- Protein: 7.7 g
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