1 1/2 cups marinara sauce
2 tablespoons curry power
1 teaspoon red pepper flakes or more to taste
dash of salt and pepper
2 zucchini, cut into bite size pieces
1 turnip, cut into bite size pieces
2 cups broccoli spears
4 small carrots, cut into bite size pieces
8 ounces frozen artichoke hearts
1 cup mushrooms, any variety
1 medium red onion, cut into bite size pieces
1 block firm tofu, cut into bite sized cubes
In a large pot, add the zucchini, carrots, onions and turnip. To this add the marinara sauce, about 1/2 cup of water, the curry powder, the red pepper flakes and salt and pepper to taste. Bring to a boil, put the lid on the pot. Let this cook on a medium flame for about 10 minutes. Add the rest of the veggies and the tofu and continue to cook for about 10 more minutes. Good served over fettucine noodles or brown rice. Serves 4.
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