Ingredients (use vegan versions):
- 1/2 cup diced onion
- 1/2 cup frozen peas
- 1/2 cup cauliflower florets
- 1/4 cup potatoes cubed
- 1 small roma tomato, cubed
- jalapeno peppers to taste
- ginger 1/4 inch
- 1-2 teaspoon oil (depending on taste)
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1/4 tsp, red chilli powder
- 1/4 teaspoon turmeric powder
- cilantro, 1/4 cup
- 1 vegan bread loaf (day old, no problem)
Directions:
Bring the oil to a high temerature in a ddep-dish frying pan/chicken
fryer, not smoking hot!!!. Add the cumin seeds and as soon as they sputter
add the diced onions, saute them. Add cut peppers and ginger, saute
for an additional minute. Add the masala, red chilli powder, turmeric powder and
keep it on the stove for an additional minute at medium heat. Now add the
the peas, tomatoes, cubed potatoes and cauliflower, cover and cook over medium heat for 5-8 mins, not very tender.
Do not add water!!
Meanwhile, take the vegan bread slices and cut out the crusty outside so that you are left with the white
inside. Cut vegan bread slices (3-4 at a time) into 1/2 inch cubes. When you vegetable curry is done, add the bread cubes
and toss it with a spoon so that spices coat the vegan bread pieces over medium heat and garnish with cilantro. Serve hot with
Indian pickle.
Serves: 4.
Preparation time: 5-10 mins.
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