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Vegetarian Curry

Vegetables, also Vegetarian Foods

Vegetarian Curry
1/2 pound imitation lamb or beef cubes, soaked for half hour in tepid water
2 Tablespoons corn oil
1/2 pound peeled potatoes, cut into half inch pieces, and boiled for two minutes, then drained
2 green tomatoes, cut into half-inch wedges
4 chili peppers
1 teaspoon ground coriander
1/4 teaspoon smashed whole coriander pieces
1 teaspoon ground fennel
1/4 teaspoon whole fennel
1 teaspoon ground cumin
1/4 teaspoon whole cumin
3 whole star anise
1 quill cinnamon, about two inches long
2 Tablespoons chili paste with garlic
2 Tablespoons thin soy sauce
1. Heat wok, add oil, and fry vegetarian meat cubes until almost golden brown, then add potatoes and fry another minute.
2. Add one cup of water and simmer for ten minutes. Add all the remaining ingredients and simmer five minutes longer, then serve.
Note: Many people like this dish served on thin cellophane noodles; a one ounce package, deep-fried in half-cup oil for half-minute or less turning them quickly when they greatly expand (that is in about ten seconds). At that point, immediately remove and drain well. This can be done early in the day and set aside.

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