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Curried vegetables

August 13, 2008

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Serves 6

3 tablespoons vegetable oil
3 cloves garlic, crushed
1 piece (1 inch) fresh ginger, grated
1 teaspoon crushed red pepper
1 teaspoon turmeric
1 teaspoon fennel seeds, ground
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
2 onions, chopped
3 large carrots, cut into large dice
1 pound mushrooms, quartered
5 medium ripe tomatoes, seeded and chopped
1 can unsweetened coconut milk
Salt and black pepper, to taste
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1 1/2 packages firm tofu, cut into 1-inch cubes
1 cup frozen peas
1/2 cup chopped peanuts
1. In a large flameproof casserole, heat the oil and garlic. Add the ginger, red pepper, turmeric, fennel, oregano, coriander, and cumin. Cook, stirring often, for 3 minutes.

2. Add the onions and carrots and cook, stirring often, for 10 minutes or until they begin to soften.

3. Add the mushrooms and continue cooking, stirring often, for 5 minutes.

4. Add the tomatoes, coconut milk, and salt. Bring to a boil and simmer for 15 minutes.

5. Meanwhile, in a large pan of salted water, blanch the broccoli and cauliflower for 2 minutes. With a slotted spoon, lift them from the water and transfer to the coconut-milk mixture. Cover and cook for 5 minutes.

6. Add the tofu, salt, and black pepper. Cook 5 minutes more or until all the vegetables are tender.

7. Add the peas and stir gently. Cover and cook for 2 minutes or until the peas are hot. Sprinkle with peanuts. Adapted from Liz Walkowicz