|3||tablespoons vegetable oil|
|3||cloves garlic, crushed|
|1||piece (1 inch) fresh ginger, grated|
|1||teaspoon crushed red pepper|
|1||teaspoon fennel seeds, ground|
|1||teaspoon dried oregano|
|1||teaspoon ground coriander|
|1||teaspoon ground cumin|
|3||large carrots, cut into large dice|
|1||pound mushrooms, quartered|
|5||medium ripe tomatoes, seeded and chopped|
|1||can unsweetened coconut milk|
|Salt and black pepper, to taste|
|1||head broccoli, cut into florets|
|1||head cauliflower, cut into florets|
|1 1/2||packages firm tofu, cut into 1-inch cubes|
|1||cup frozen peas|
|1/2||cup chopped peanuts|
2. Add the onions and carrots and cook, stirring often, for 10 minutes or until they begin to soften.
3. Add the mushrooms and continue cooking, stirring often, for 5 minutes.
4. Add the tomatoes, coconut milk, and salt. Bring to a boil and simmer for 15 minutes.
5. Meanwhile, in a large pan of salted water, blanch the broccoli and cauliflower for 2 minutes. With a slotted spoon, lift them from the water and transfer to the coconut-milk mixture. Cover and cook for 5 minutes.
6. Add the tofu, salt, and black pepper. Cook 5 minutes more or until all the vegetables are tender.
7. Add the peas and stir gently. Cover and cook for 2 minutes or until the peas are hot. Sprinkle with peanuts. Adapted from Liz Walkowicz