The is recipe is a totally meatless recipe, which had been created in the naturopathic method of cooking.

See http://hubpages.com/hub/How-to-Make-a-Soup---A-cure-for-Colds-and-Flu which describes some of the basic principles.

I will give you a recipe for making your own Curry Powder as well as a Garum Masala , this you may use if you so desire, however you can substitute it with your trusted brand of curry powder.

The majority of the ingredients are seasonably available in your normal supermarkets, however some of these items would probably only found found in your speciality Asian supermarkets.

Ingredients

2 firm red tomatoes

1 medium onion

1 red pepper

1 cayenne or other fresh chili

Method

Wash all the vegetables in filtered water Remove the seeds from the red pepper and the chil

Dice the tomato, red pepper, onion and chili into small cubes.

Place the salad into a serving dish and place in the refrigerator, to chill before serving.

Ingredients

5ml of cumin

5ml of turmeric

5ml of coriander

5ml of fenugreek

2ml of red pepper (or more for added strength)

Method

Place all the ingredients in a spice mill and ground them up together to form a powder.

For a milder version of the curry powder, I use the following:

Substitute

2ml of black peppercorns

2ml of mustard seeds

for the red pepper.

This is especially useful as a sprinkle over steamed vegetables, when you only need that slight hint spiciness.

Try this on fresh baked poatotoes

Ingredients

250ml of chickpeas

¼ bunch of celery

2ml of caraway seeds

2 medium ripe tomatoes

4 sprigs of Italian parsley

4 carrots

1/2 of a medium pumpkin

1 large onion

2 spring onions

2 medium sweet potatoes

15ml of Curry Powder or Garum Masala

5ml of crushed dried curry leaves or finely chopped fresh curry leaves

Method

Soak the chickpeas in filtered water over night with the caraway seeds. Drain and rinse, then place in a stainless steel saucepan with 2 litres of filtered water, bring to the boil and reduce heat to a brisk simmer. Cover and let it simmer away for 1-½ hours, the chick peas should be soft and nearly cooked through.

Wash, peel and chop up the vegetables and add to saucepan, bring it to the boil and then the let it simmer on a low to medium heat for another hour, keep the lid on and add filtered water if required.

After an hour, remove the lid and then add the curry powder, let it simmer for 15 minutes, to thicken the curry to your desired consistency, use a mixture of chick pea flour and water as a thickening agent.

Add the crushed curry leaves, stir and remove from the stove then let it stand for 10 minutes then serve.

Serve on a bed of brown basmati rice.

With a side dish of

Tomato, Onion, chilli and Red Pepper salad