Date: Thu, 08 May 1997 02:37:06 -0700
From: "Shawna M. Grayson" (email@example.com)
Most people make this curry with potatoes, but I think turnips work
better. They have a distinctive flavor, and don't fall apart in the
simmering process. Give it a try!
-Two large turnips
-One can or one cup frozen or fresh peas
-One medium onion
-One table-spoon curry.
Note: Be carefull in adding more curry. This spice is like Tequila:
Just a little to much can come back and kick you in the head.
-One tea-spoon both basil and mint
-One cup low fat or no fat soy milk.
Note: DO NOT sub with water.
-Salt and pepper to taste.
Coarsely chop onion. In a wide bottom pot or deep frying pan add onion,
soy milk, and all spice. Raise to a simmer, cover, and simmer for 10
minuets. Meanwhile, peel and chop turnips into large chunks.
Add turnips, stir, and raise back to a simmer. Cover and let cook
untill turnips are cooked through, about 20 minuets.
Once turnips are cooked, check the pan and add more soy milk if the
mixture is too dry. Then add peas and simmer for about two or three
minuets. Remember: The peas' should always go in last. If you add them
sooner, they will disintegrate.
Dish up and eat!
The best part of this recipe is it's cheap, easy, and stores well.