Stephanie's Own Curried Extra-vegan-za

This next recipe is long winded. Sorry. It's actually one that came together bit by bit, toss by toss, so, unlike most of my favourite recipes, it is rather multi-part and ingredient heavy. Never fear, oh fellow cooks, because I have no doubt that further improvisations could shrink it into simpler forms. It really was good though, and Louise kindly typed it out to share with the online masses.
I feel like it demands to be served with a sweet chutney, a few slivered almonds, and some raisins.


Stephanie’s Delicious Curried Stew
(To accompany curried rice or any rice)

Chop:

½ onion
2 cups carrots
2 cups sweet potato
1 cup mushrooms
1 block tofu

Mix in a bowl:

2T curry powder
1t cumin
1T cinnamon
1T dried coriander

Mix in another bowl :

14 oz tinned tomoatoes
1 cup milk (soy or coconut)
2T soy sauce
1 t sea salt
1T tomato paste
½ cube veg stock
2T tandoori curry paste

Instructions:

- simmer 4 cloves minced garlic in 2T olive oil
- add onion, simmer till translucent
- add tofu & spice mix, mix to coat tofu
- add tomato mix and sweet potatoes—cook 10-12 minutes till potatoes are tender
- add other veg, simmer everything for about 15 minutes to let flavours meld