| 175g | raw carrots, sliced |
| 175g | fresh peas (or frozen) |
| 1/3 bunch | fresh spinach, washed & chopped or 175g fresh okra, chopped |
| 2 tbsp | sunflower oil |
| 1 tbsp | hemp oil |
| 1/2 tsp | black mustard seeds |
| 1 tsp | whole cumin seeds |
| 1/2 tsp | sea salt |
| 450g | firm tofu |
| 1 tsp | coriander powder |
| 75ml | water |
| 2 tsp | brown rice syrup or raw honey or maple syrup |
| 150ml | yoghurt of your choice (optional) |
| 1 tsp | helled hemp seeds |
| 1 tsp | black peppercorns |
Heat sunflower oil in heavy pan. Add mustard and cumin seeds. When mustard seeds start to pop add asafoetida, turmeric, salt, pepper, tofu and vegetables with spinach or okra. Cook uncovered for five minutes on medium heat, stirring occasionally. Add water and cover. Cook on low heat for a further five minutes or until vegetables are tender. Shake pan occasionally to prevent sticking. Add all remaining ingredients, mix well and serve with rice, salad and hemp seeds. Fresh coriander is a possible garnish. Cumin seeds are best enjoyed fresh; they should not be kept longer than one year. Cumin seeds are a great start when added to warm oil in most dishes.
Address : 53 Riversdale Rd, Newtown VIC 3220
Phone : +61 2 6687 1260 - Fax : +61 2 4210 8828 - Email : info@hempfoods.com.au
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