Carleigh Brodug’s Any Vegetable Curry Recipe - Forks Over Knives

Ingredients

• 1 cup dry brown basmati rice
• 1 14-oz. package extra-firm tofu, drained
• 1 tablespoon cornstarch
• 1 tablespoon low-sodium vegetable broth or water
• ½ teaspoon sea salt, plus a pinch
• 1 pinch freshly ground black pepper
• 1½ cups chopped red bell pepper, carrot, zucchini, eggplant, broccoli, and/or sweet potato
• 1 cup finely chopped onion
• 3 cloves garlic, minced
• 1 1-inch piece fresh ginger, peeled and minced
• 2 tablespoons garam masala
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ cup raw sunflower seed kernels or cashews, soaked in water overnight or boiled 10 minutes
• 1 28-oz. can no-salt-added crushed tomatoes
• 1 tablespoon pure maple syrup
• 1 cup frozen green peas
• Handful fresh cilantro leaves