Fifteen Minute Vegetable Curry

Preparation time: 15 mins Serves: 5-6
-Vata, -Pitta, 0 Kapha

1 cup raw carrots (2 medium carrots)
1 cup fresh or frozen green peas
2 tbsp sunflower oil
A pinch of hing
½ tsp black mustard seeds
1 tsp whole cumin seeds
½ tsp sea salt
½-1 pound tofu
1 tsp curry powder
1 tsp coriander powder
¼ cup water
2 tsp brown rice syrup (use ½ tsp for kapha)
¼ hot green pepper, chopped (optional, omit for pitta)
¼-1 cup plain yogurt (use smaller amount for Pitta and Kapha)

Heat oil in heavy skillet. Add mustard and cumin seeds. When mustard seeds pop, add curry powder, salt, tofu and vegetables. Cook uncovered for 5 minutes on medium heat, stirring occasionally. Add water and cover. Cook another 5 minutes ( or until vegetables are tender) on low heat. Shake pan occasionally to prevent sticking. Add all remaining ingredients, mix well and serve.

Comment: Garnish with hot green pepper and dry ginger for Kapha.
This goes well with “PLAIN” INDIAN RICE or bread.