VEGAN GOLDEN CURRY

Serve over hot rice accompanied by sour and/or sweet pickled condiments.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1  medium onion (coarsely diced)
• 1  tablespoon olive oil
• 1  tablespoon garlic, minced
• 3  tablespoons  spicy curry powder (I used muchi curry)
• 1 1⁄2 tablespoons turmeric
• 1  teaspoon white pepper
• 1  teaspoon ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1  pinch salt
• 3⁄4 cup flour
• 3  cups vegetable broth or 3  cups  vegetable bouillon
• 2  cups  cubed potatoes
• 2  large carrots (quartered and sliced)
• 1  parsnip (chopped, or another carrot)
• 15  ounces  jackfruit (or combination) or 15  ounces  cooked chickpeas (or combination)
• 1  large bell pepper (julienned, or 150 grams frozen julienned bell peppers for added color)
• 1  medium  summer squash, diced (such as zucchini ~3 cups)

Directions

1. In a large saucepan on medium heat, sauté onion in oil until translucent.
2. Then stir in garlic, curry powder, turmeric, white pepper, ginger, cinnamon, and salt.
3. Next, gradually add flour mixing thoroughly into a pasty consistency.
4. Slowly pour in broth, thoroughly diluting the flour mixture. Make sure there are no lumps.
5. Add potatoes, carrot, jackfruit, bell pepper, and summer squash.
6. Simmer for 30-40 minutes until vegetables are tender.