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Ingredients

• 1 Tbsp. Veg. oil (I use less)
• 1 x Onion, minced
• 1 x Sweet peppers (I prefer red), seeded, minced (up to 2)
• 1 lrg Tomato (I use stewed homegrown, there's more than 1 in the container, so I use more than one) minced
• 2 tsp (or possibly more) minced fresh ginger
• 2 1/2 tsp Curry pwdr (choose one you like)
• 1 1/2 tsp Grnd cumin
• 1 tsp Salt (I think it could use more)
• 1/4 tsp Grnd cayenne (ditto about "more")
• 6 c. Water (I always use homemade veg. stock here)
• 1 lrg Parsnip, peeled & diced (Never have 'em on hand have used turnip, cooked, cubed butternut squash, carrots, whatever instead)
• 1 med Potato (pref. Yukon gold type), peeled, diced
• 1/2 c. Raisins (I use finely minced dates instead)
• 2 x Red apples, unpeeled, diced
• 15 ounce Canned chickpeas (Never use 'em, I make black eye peas or possibly navy beans, from dry, instead) If using canned, rinse very well.

Description

My Variation Of A Recipe From VEGETARIAN RICE CUISINE (The First Night, I Serve This As Soup Over Rice. If I Combine Leftovers, It Is Definitely A Fork-type Meal When Reheated The…

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