Vegetable Curry

INGREDIENTS

 

175g raw carrots, sliced

175g fresh peas (or frozen)

1/3 bunch fresh spinach, washed & chopped or 175g fresh okra, chopped

2 tbsp sunflower oil

1 tbsp Hemp oil

1/2 tsp black mustard seeds

1 tsp whole cumin seeds

1/2 tsp sea salt

450g firm tofu

1 tsp coriander powder

75ml water

2 tsp brown rice syrup or raw honey or maple syrup

150ml yoghurt of your choice (optional)

1 tsp Hulled hemp seeds

1 tsp black peppercorns

 

METHOD

Heat sunflower oil in heavy pan. Add mustard and cumin seeds. When mustard seeds start to pop add asafoetida, turmeric, salt, pepper, tofu and vegetables with spinach or okra. Cook uncovered for five minutes on medium heat, stirring occasionally. Add water and cover. Cook on low heat for a further five minutes or until vegetables are tender. Shake pan occasionally to prevent sticking. Add all remaining ingredients, mix well and serve with rice, salad and hemp seeds. Fresh coriander is a possible garnish. Cumin seeds are best enjoyed fresh; they should not be kept longer than one year. Cumin seeds are a great start when added to warm oil in most dishes.