Ingredients

• 5 small to medium potatoes
• 3 large carrots
• l large or 1.5 small brocolli
• 2/3 cloves garlic
• handful of raisins
• 1/3 pk of diced and pre-baked tofu (marinated in soy sauce)

For the sauce

• 3/4 cup of precooked peanuts
• 1 teaspoon of curry powder
• 1 teaspoon of salt
• splash of soy sauce
• 1.2 teaspoon 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 broc
• 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 broc is 1/2 cooked, add the blended sauce and stir into the veg
• 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's all been mixed in