Did Someone Say, "Curry?"

This recipe first appeared in my wife, Kate's blog Vegan Wife.  I have modified it a bit, and you can certainly adjust seasonings and ingredients to your heart's content!  This recipe makes an insane amount of food, so cut the recipe in half or freeze half of it for future meals.  It is also great for potlucks or a buffet meal with a bunch of friends.  For a buffet meal, make a pressure cooker full of brown basmati rice, buy some whole wheat naan bread, and serve along side the curry with a nice green salad with lemon tahini dressing.  YUM!

Vegan Curry:

In a large Dutch oven (or large stew pot) brown 1 onion in water or broth
While doing that, microwave 1 cup white wine and 1 cup water with 1 "Not Chick'n" bouillon cube.
When onion is translucent, add 2 cups dry soy chunks (textured soy protein chunks) and boiling bouillon liquid into the pot.
Turn heat off. Put lid on the pot and set timer for 10 min.
While chunks are re-hydrating, cut up 2-3 medium sized potatoes and 2-3 medium sized carrots.  Add the following to the pot:
1 heaping Tbsp curry powder
1 heaping Tbsp cumin
1 heaping Tbsp garam masala (available in any spice aisle)
1 heaping tsp minced garlic
1 heaping tsp minced ginger root
Stir and add
2 15 oz cans chick peas with liquid
1 28 oz can diced tomatoes with liquid
1 15 oz can coconut milk
2 cups additional boiled water and 1 bouillon cube (no additional wine)
turn heat back up to high
add potatoes and carrots
put lid on and turn heat to low, simmer for 20 minutes
after 20 min, add
1/2 cup tahini
2 cups frozen peas
1 pound bag frozen cauliflower
1 pound bag frozen chopped spinach
put lid back on and simmer another 10 minutes

Serve over brown basmati rice and enjoy!  Makes enough for 12+ people.