FIFTEEN MINUTE VEGETABLE CURRY

Preparation time: 15 minutes

-vata,-Pitta,- kapha.

• 1 Cup raw carrots (2 medium carrots)
• 1 Cup fresh or frozen green peas (1 lb)
• 2 tablespoons sunflower oil
• ½ teaspoon hing
• ½ teaspoon black mustard seeds.
• 1-teaspoon whole cumin seeds
• ½ teaspoon sea salt
• 1/2 –1 pound tofu (optional, omit for kapha)
• 1-teaspoon curry powder
• 1-teaspoon coriander powder
• ¼ cup water
• 2 teaspoon brown rice syrup (use ½ teaspoon for kapha )
• ¼ hot green pepper, chopped (optional, omit for pitta)
• ¼-1 cup plain yogurt (use the 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 vegetable. Cook uncovered for 5 mintuted on medum heat, sring occasionally. Add water and cove/ cook another 5 minutes. ( or until vegetables are tendr) on low heat. Shake pan occasionally to prevent sticking. Add all remaining ingredients, mix well and serve