Vegetable and Coconut Curry

Recipe by: Rochelle (posted to www.drfuhrman.com)

The following was adapted from The Shoshoni Cookbook.

1 onion cut in half crosswise
1 green pepper cut in half lengthwise, remove seeds
1/2 cup tomatoes
2 t fresh grated ginger root
2 t ground cumin
1/2 t ground cardamom
2 t ground coriander
1 t turmeric
3 cups green peas
1 medium carrot thinly sliced
4 cups of broccoli crowns (frozen or fresh)
2 oz of dried coconut
1/2 cup soymilk
optional: 2 T sweetener

1. Preheat oven to 375 F.

2. Place the cut side of the onion and pepper down on a baking sheet and roast them for 45 minutes in the oven.

3. Once roasted, blend the onions and peppers with the tomatoes and spices in a blender or food processor. This is the masala.

4. Cook the masala for 3 minutes in a sauce pan for a few minutes on medium heat. Mix in the rest of the ingredients and cook for 20 30 minutes.

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