Japanese Style Curry
2 1/2 tablespoons curry powder, plus more to taste
3 tablespoons canola or corn oil
2 mediums onions, halved vertically and thinly sliced
1 teaspoon sea salt, plus more to taste
1 pound portobello mushrooms (stems and caps), cut into 1 inch cubes, or 1
white mushrooms, halved or quartered (depending on size)
1 1/2 pounds potatoes, cut into 1- to 1 ½ inch cubes
2 1/2 tablespoons tamari, plus more to taste
1 pound tofu, frozen, thawed and torn into bite-size pieces, or 1 pound firm
inch into 1 cubes (optional)
1 cup frozen peas
Walnuts, toasted and chopped (optional)
Whisk the curry powder into 1 cup cold water in a small bowl and set aside.
Add the mushrooms and saute until they begin to soften, about 2 minutes. Stir in the potatoes and saute for 1 minute more. Add 4 cups cold water and the curry mixture and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until the potatoes can easily be pierced with a fork, about 20 minutes.