Soy curry

Fairlady
10 servings
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Pulses

By Food24 November 03 2009
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Ingredients (17)

2.00 onions — large, chopped
125.00 ml sunflower oil
500.00 ml dehydrated soy chunks
1.00 red pepper — deseeded and sliced
1.00 green pepper — sliced
6.00 garlic — cloves, peeled and crushed
15.00 ml curry powder
breyani spice mix
15.00 ml stock powder — vegetable
30.00 ml tomato paste
5.00 tomatoes — peeled and chopped
2.00 potatoes — diced
2.00 carrots — large, diced
1.00 aubergine — large, diced
4.00 courgettes — diced
20.00 curry leaves
jam — apricot or chutney
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Method:

Lightly sauté onions in sunflower oil over low heat. Add soy chunks, peppers, garlic, curry powder, breyani mix and vegetable stock powder. Continue to sauté until thoroughly coated.
Add tomato paste and skinned tomatoes. Pour in sufficient water (1 litre (4cups)) to generously cover ingredients. Cover tightly and simmer gently for 45 minutes.
Add potatoes, carrots, brinjal and baby marrows. Continue to cook until vegetables are tender. Top up with water if necessary, most of the liquid should be absorbed by end of cooking.
Add curry leaves and simmer, covered, for a further 10 minutes. Stir and adjust seasoning. Add apricot jam or chutney, if desired, to sweeten slightly.
Serve on a bed of short-grain brown rice with sambals.



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