Ingredients:
Curry:
- 1 large onion, cut into eighths
- 3 cups vegetable or vegetable stock
- 2 cloves of garlic crushed
- 1 1/2 teaspoon cumin seed
- 1 1/2 teaspoon coriander seed
- 1/2 teaspoon ground tumeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (depending on spiciness of dish)
- 1 carrot, peeled and chopped
- 1 tomato, cut in quarters
- 1 granny smith apple, peeled and sliced
- 1/2 cup grade seed oil or any healthy oil except olive
- 1 cup black sesame paste
Vegetables:
(*Note: Any variety of vegetables will work)
- 1 lb. firm tofu
- 1 bunch watercress
- 10 pieces green beans
- 4 small creamer potato, pre-cooked
- 1 peeled carrot, sliced at a diagonal
- 6 pieces of shiitake mushroom
- 1 small piece ginger, peeled and julienne
- 4 leaves of napa cabbage cut into 3 inch pieces
- 1 red pepper, cut into 8 pieces
- 1 small Japanese eggplant, cut into four pieces
- 1 onion cut into eighths
Instructions:
In a smoking hot frying pan, add oil, cumin, coriander, ginger, tumeric and sauté until dark brown. Add in garlic, carrot, onion, tomato and apple. Cook until tender. De glaze the frying pan with the stock. Reduce the heat and simmer. Let gently cook until all vegetables are fully cooked, about 15-20 minutes. Put in a blender, puree and strain through a sieve. Use salt and pepper to taste.
In the same pot that you serve, simmer the onion, pepper, carrots, ginger, eggplant, green beans and potatoes in the curry sauce until tender. Add the rest of the vegetables and tofu then bring up to a simmer for about three minutes and taste for seasoning. Adjust if necessary. Serve with rice.