Vegetable Curry

Adapted from Food for Paradise by St. John the Russian Orthodox Church

Strict-fast optional
Serves 6

Ingredients

  • 2 TBS olive oil (or ¼ c. veg. broth)
  • 2 onions, chopped
  • 1 c. celery
  • 2 cloves garlic, minced
  • 1 medium head cauliflower, cut into ‘trees’
  • 28 oz. can tomatoes, peeled and diced
  • 10 oz. frozen peas
  • 2 TBS. curry powder
  • 1 tsp. salt
  • 1 TBS. sugar
  • ¼ tsp. ginger
  • 1/8 tsp. cayenne pepper
  • 1 lb. potato, peeled and cubed ¾ inch size

Directions

  1. Saute onions, celergy and garlic in oil (or ¼ c. veggie broth) until tender.
  2. Add remaining ingredients (except rice).
  3. Heat until boiling, reduce to low, cover and simmer 30 minutes until tender crisp.
  4. Serve over rice. Garnish with chopped cashews, if desired.