Vegan Indian Curry

**NOTE** Careful with your wooden spoons...This is a colorful dish.

Ingredients
1 yellow onion
1 red onion
4 garlic cloves
2 teaspoons Gourmet Garden Ginger Spice Blend
3 tablespoons olive oil
1/4 cup tomato paste
1/2 cup sweet potatoes, small cubes or mashed
1 tablespoon curry
1 tablespoon ground cumin
1 tablespoon turmeric
2 teaspoons cilantro

4 cups vegetable broth
1 teaspoon brown sugar
1 tablespoon lime juice
4 russet potatoes
3 large carrots
1 red bell pepper
1 yellow bell pepper
1/2 thing (stalk?) cauliflower
3 tomatoes
15 oz box of firm tofu, cut into cubes
2 tablespoons salt
1 tablespoon pepper
2 teaspoons garlic powder
 + Add more salt, pepper, garlic powder, curry powder, cumin, turmeric, and cilantro to taste. I definitely had more in there than listed above by the time we ate. But we're a salty family.

Instructions
1. Chop onions and garlic into small pieces. For sweet potatoes, either boil and cut or mash, etc. Make it easier on yourself and your food processor.
2. Mix onions, garlic, ginger, oil, tomato paste, mushy sweet potatoes, and spices in food processor.
3. Put the mixture in a large pot and add broth, brown sugar, and lime juice.
4. Cube/slice the remaining vegetables into bite size pieces.
5. Add potatoes, carrots, peppers, and cauliflower to the pot and cook on medium heat until the veggies are about half-cooked, then add tomatoes.
6. For the tofu on top- I did it separate so it would not get soggy. I sliced the block of tofu into 3 slices and squeezed them between paper towels to soak up the liquid. Then I cut it into about 1/2-inch-ish cubes. I PAM-ed a cookie sheet, spread the tofu on it, then covered them in salt, pepper and garlic powder. I cooked them at 400 for about 10 minutes on each side. You could mix them into the stew too, but I did that last time and they kind of crumbled.
7. Serve with rice and naan.
8. Do not forget the naan :)