Ingredients

• 5 small to medium potatoes
• 3 large carrots
• l large or 1 and a 1/2 smaller brocolli
• 1/2 cup tofu baked or pan fried with soy sauce

For the sauce

• 3/4 cup of precooked peanuts
• 1 teaspoon of curry powder
• 1 teaspoon of salt
• splash of soy sauce
• 1 and 1/2 teaspoons of mustard powder
• 2 cloves
• 2 cardamom pods
• 1/2 tsp of fennel
• 1/2 tsp of ajwan seed
• 1/2 tsp of cumin seed

Method

• Chop then boil carrots and potatoes for around 8 to 10 mins, with salt (just cover with water, not too much but enough just to cook the veg)
• When they are almost cooked, add the chopped up brocolli
• While veggies are cooking, blend up the sauce and spices in blender with 2/3 to a cup of water, (it should be consistency of pancake batter)
• When brocolli is 1/2 cooked, add the blended sauce and stir into the veg
• Add in the cooked tofu
• Turn the heat down to medium to finish cooking for another 5 minutes
• Note that the boiling peanut sauce if it splashes out can really burn! so cover with a lid
• Suggest put oven mits on while stirring it (to protect your arms) then put the lid on after it has all been mixed in

It is quite good served with rice for kids or ketcherie if stomach is not feeling good. For meditation it's better with just a little rice or just by itself.

Tofu adds quite well to the texture of the curry. Pan fry some tofu in soy sauce then put it into curry at the end. Also optionally add a handful of raisins or currents. These help cool the heat of the curry.