Modified recipe, from "Café Sunflower, Vegetarian Recipes", by Lin Sun, 1998.
Serves 4-6.
1) In a large pot, over medium heat, cook about 3 minutes:
- 1 T. CANOLA OIL
- 1 large YELLOW ONION, roughly chopped
- 2 T. minced GARLIC
2) Mix in well, and cook for 1 minute, stirring constantly:
- 1 1/2 tsp. CURRY POWDER
- 1 1/2 tsp. GROUND CINNAMON
- 1 tsp. TURMERIC
- 1/2 tsp. HUNGARIAN PAPRIKA
- 1/2 tsp. GROUND GINGER
- 1/2 tsp. GROUND CARDAMMON (optional, as it's expensive)
- 1/2 tsp. GROUND CORIANDER
- pinch CAYENNE
- salt & black pepper to taste (you can add this at end)
3) Mix in, and simmer (covered), for 5 minutes:
- 1 1/2 cups TURNIPS, peeled, chopped, med.-size pieces
- 2 cups VEGETABLE STOCK
Add, and continuing simmering (covered), until tender (about 3/4 cooked):
- 1 1/2 cups CARROTS (optional: peeled), chopped, med.-size pieces
- 1/3 cup PARSNIPS, (or yellow beets), peeled, chopped, med.-size pieces
Add, and continue simmering (covered) until all the veggies are almost done (soft but not mushy):
- 2 cups yellow POTATOES peeled and chopped, med.-large chunks
(a bit larger than the other veggies)
(All the veggies should be evenly cooked.)
5) Add, and simmer a few more minutes:
- 1/3 cup CURRANTS (or dark raisins)
- 1 cup cooked CHICK PEAS
- 2 T. CORNSTARCH (first dissolved in 1/3 cup WATER)
- Add a little bit more water if you'd like there to be more sauce.
- Serve with couscous or noodles.
- Optional: Top each serving with a sprinkle of chopped FRESH CILANTRO.
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