Vegetable Curry

—Rosalia Fontanilla

• 1/2 to 1 tsp. curry powder
• 1 cup tomato sauce
• 1 cup eggplant (1-inch cubes)
• 1 cup bell pepper (1-inch slices)
• 3 cups zucchini (1-inch cubes)
• 4 oz. mushrooms
• 1/3 block tofu, cubed
• 1/4 cup almonds or cashews, chopped
• 2 Tbsp. chopped chives
• 2 Tbsp. chopped parsley

Blend curry and tomato sauce in sauce pan. Add eggplant and bell pepper. Cover and cook 8 minutes, stirring occasionally. Add extra water if necessary. Add zucchini, cover, and cook 5 minutes. Add remaining ingredients, cover, and cook 2 more minutes. Makes 4 servings. Note: Tofu may be salted and fried before being added.