Vegetable Curry

1 small head of green cabbage
1/2 head of cauliflower
2 large carrots
1.5 cups of frozen peas
1 small white potato
8 oz white mushrooms
1/2 block firm Tofu
1 small yellow onion
1.5 cups Knorr vegetable broth
1 tbsp crushed garlic
1 tbsp fine chopped fresh ginger root
2 tbsp whole cumin seeds
4 tsp ground cumin
1 tbsp ground cinnamon
1 1/4 tsp ground coriander
1/4 to 1/2 tsp cayenne pepper
1/2 tsp ground turmeric
1 tbsp kosher salt
3 tbsp canola oil
2 tbsp Unbleached white flower

Server with plain yogurt. Substitute vegetables to your liking. Adjust the hot pepper to your liking.

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 ½ 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