posted by Chefshell 03-28-99 8:35 PM
Curried Veggie Stew
1 tbsp. vegetable oil
2 tsp. toasted cumin seeds
2 tbsp. water
2 medium jalapeno peppers (optional)
3/4 white onion, chopped coarsely
1 inch piece of fresh peeled ginger, quartered
3 cloves garlic, peeled
1 tsp. ground turmeric
14 oz. can unsweetend coconut milk
1/4 cup vegetable stock or chicken stock
1/4 cup dry white wine
1 lb. sweet potatoes, cut into cubes
2 cups broccoli florets and stems
10 1/2 oz. pack of frim tofu, cut into cubes
1 large tomato, chopped
3 tbsp. fresh lime juice
1 tbsp. water
2 tbsp. flour
1 tsp. chili paste
6 cups cooked rice
chopped fesh cilantro
Cashews, chopped
Heat oil in a saute pan. Toast the cumin seeds.
Put water, jalapeno, onion, ginger, garlic, and tumeric turmeric in a food processor or blender and pulse to a fine paste.
Add to cumin seeds and cook, stirring for about 3-5 minutes over medium heat. Add the coconut milk, stock, wine, sweet potatoes, and bring to a boil. Season with salt and pepper. Reduce heat and simmer for about 10 minutes, covered.
Stir in the broccoli and tofu and cover. Simmer until broccoli is tender, about 10 minutes.
Add tomato and bring up to a boil.
Stir in lime juice, water, and flour. Boil until thickened, about 1 - 2 minutes. Stir in chili paste and season with salt and pepper again to taste.
Serve over rice and garnish with cilantro and cashews.