Curried vegetables
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 |
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
© Copyright 2008 Globe Newspaper Company.
