1 c Carrots; finely chopped
1 c Celery; finely chopped
1 c Bell pepper; finely chopped
2 ts Ground coriander
2 ts Fresh ginger; grated
2 Bay leaves; up to 3
1 ts Paprika
1/2 ts Whole nigella seed
1/2 ts Fenugreek seed
1/4 ts Turmeric
1/4 ts Whole cardamom seeds
2 ts Ground cumin
1 tb Oil; for sauteing
1 c Pineapple chunks; chopped
5 tb Tomato paste
2 tb Brown sugar
3 tb Cider vinegar
1 tb Soy sauce
1 sm Can baby corn
1 tb Capers
4 c Water
Salt & pepper
2 tb Corn starch; dissolved in:
Water; cold
Briefly saute fresh vegetables and spices in oil in a large saucepan
and cover with water. Simmer until vegetables are tender. Add all the
other ingredients except corn starch. Then add corn starch, stirring
constantly. Continue to stir until the sauce thickens. Serve with
rice, tofu dishes, steamed vegetables, and/or noodles.
Recipe by Vegetarian Food For All by Annabel Perkins
