Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Corn oil, unrefined 4 ts Cilantro
1 c Diced onions 2 tb Garam marsala
2 tb Minced garlic -(see recipe below, or
4 ts Minced ginger - use commercial blend)
1 1/2 ts Salt 35 oz Canned Italian tomatoes
1 ts Tumeric 1/2 lb Firm silken tofu
1/8 ts Cayenne pepper 1 1/2 c Green peas
2 ts Ground coriander -(pref. fresh, OR frozen)

-------------------------------GARAM MARSALA-------------------------------
5 3" cinnamon sticks 1/2 c Whole cumin seeds
1 c Whole cardamom pods 1/2 c Whole black peppercorns
1/2 c Whole cloves 1/4 c Coriander seeds

Heat the oil in a saucepan. Saute the onions, garlic, ginger, salt,
tumeric, cayenne, coriander, cilantro, and garam marsala for about 5
minutes.

Drain the juice from the tomatoes into the sauteed vegetables. Then crush
the tomatoes by hand and add them to the vegetables. Dice the tofu into
1/2-inch cubes and add to the vegetables. Continue to cook for 10 to 15
minutes over low heat. Then add the peas and cook another 4 minutes. Serve
hot over brown rice. A coriander coconut chutney (or other chutney) is an
excellent accompaniment.

GARAM MARSALA: Preheat the oven to 200 F. Place the ingredients on a
baking sheet and roast for 30 minutes, or until the spices give off an
aroma. (Some chefs suggest roasting each ingredient separately, since each
gives its characteristic aroma at a different time.)

Separate the cardamom pods from the seeds. Discard the pods. Crush the
cinnamon. Combine the cinnamon, cardamom seeds, and other spices until the
mixture is powdery. Store in a sealed jar.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
: ISBN: 0-8981555-377-8
: Typed for you by Karen Mintzias

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