“Serve over hot rice accompanied by sour and/or sweet pickled condiments.”
IngredientsNutrition1 mediumonion (coarsely diced)1 tablespoonolive oil1 tablespoongarlic, minced3 tablespoons spicy curry powder (I used muchi curry)1 1⁄2 tablespoonsturmeric1 teaspoonwhite pepper1 teaspoonground ginger1⁄2 teaspoonground cinnamon1 pinchsalt3⁄4 cupflour3 cupsvegetable broth or 3cupsvegetable bouillon2 cups cubed potatoes2 largecarrots (quartered and sliced)1 parsnip (chopped, or another carrot)15 ouncesjackfruit (or combination) or 15ounces cooked chickpeas (or combination)1 largebell pepper (julienned, or 150 grams frozen julienned bell peppers for added color)1 mediumsummer squash, diced (such as zucchini ~3 cups)
DirectionsIn a large saucepan on medium heat, sauté onion in oil until translucent.Then stir in garlic, curry powder, turmeric, white pepper, ginger, cinnamon, and salt.Next, gradually add flour mixing thoroughly into a pasty consistency.Slowly pour in broth, thoroughly diluting the flour mixture. Make sure there are no lumps.Add potatoes, carrot, jackfruit, bell pepper, and summer squash.Simmer for 30-40 minutes until vegetables are tender.
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