Yield: 25 portions
Ingredient Amount
Oil 3 oz.
Onions, chopped 10 oz.
Thai bird chili, chopped 6 ea.
Ginger, chopped 2 Tbsp.
Garlic, chopped 2 Tbsp.
Turmeric , pwd 2 tsp.
Cumin, whole 2 tsp.
Coriander , pwd 2 tsp.
Indian or Korean Chili pwd 4 tsp.
Garam masala 1 Tbsp.
Water 1 Cup
Tomato, Chopped 2 Cups
Tomato puree 1 Cup
Tomato paste 1 Tbsp.
Cauliflower, florets 1 lb.
Mushroom button, cut in quarters 1 lb.
Pepper red, sweet , med dice 2 ea.
Green pepper, sweet, med dice 1 ea.
Salt t.t.
Cilantro, chopped 1 bun
Method
1. Heat oil in a wok and add the onions. Gently fry/sweat until light golden brown.
2. Add ginger, chilies and garlic, again, gently sweat for several minutes until pale golden begins to develop minutes on a low fire.
3. Add all dry spices to wok and cook until aromatic.
4. Now add the chopped tomato, puree and paste. Stir all the time making sure the mixture does not stick to the bottom.
5. Add all other vegetables, mix well, add salt. Lower heat, cover wok and cook gently until cauliflower and mushrooms give up their liquid.
6. Let it come to a boil and then simmer, gently covered until tender – do not allow to boil dry.
7. Remove from fire, check for doneness, the vegetables should all be very tender, serve hot with cilantro sprinkled on top.