Curry Veggie-Chunks

Instructions

• Soak LOJ Soya Chunks in a bowl with enough water to cover it for at least 20 minutes. Drain well.  
• Chop all vegetables (except 1 tomato, the potato, and thyme) and saute in oil in a dutch oven on a medium-low flame until vegetables begin to soften.  
• Add the JCS Curry Powder, salt and JCS Black Pepper and stir.
• Add the drained LOJ Soya Chunks and saute until chunks are well coated with curry.
• Add the can of JCS Coconut Milk and thyme, and enough water to cover everything in the pot.  
• Cover and simmer for 30 minutes on a low flame stirring frequently. (keep the pot just under boiling, adding water if necessary - but keeping the sauce thick.)  
• When sauce begins to thicken, add the tomato and the potato, coarsely chopped. Cover and cook until the tomato and potato are cooked.
• Serve with brown rice or vegetables