“Serve over hot rice accompanied by sour and/or sweet pickled condiments.”
1 mediumonion (coarsely diced)
1 tablespoonolive oil
1 tablespoongarlic, minced
3 tablespoons spicy curry powder (I used muchi curry)
1 1⁄2 tablespoonsturmeric
1 teaspoonwhite pepper
1 teaspoonground ginger
1⁄2 teaspoonground cinnamon
3 cupsvegetable broth or 3cupsvegetable bouillon
2 cups cubed potatoes
2 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)
In 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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