Instructions: 6 SERVINGS VEGAN

(Camano Press, 1997), a delicious IndoFijian curry he discovered in the Fiji Islands. If you have trouble finding tamarind pods to make the sauce, Kerr suggests substituting a good mango chutney enlivened with fresh lemon juice. Be careful not to overcook the sweet potatoes. They should be cooked through but still firm enough to cube. Garam masala is an East Indian spice mixture available in Asian markets.

SAUCE: Cut unpeeled tamarind pods into small pieces and soak in 12 cup of warm water for 15 minutes, Strain, reserving liquid and pulp. Discard seeds. In small skillet, heat oil over medium-high heat. Add mustard and cumin seeds and cook 2 minutes. Transfer to a blender or food processor.

Add garam masala, cayenne if using, ginger and reserved tamarind pulp and liquid. Process 1 minute. Add dates and mango and process another minute.

Press sauce through a food mill or press through a sieve with a large sf5n. Set aside until ready to use.

Cut leaves off boy choy stems and wash well. Blanch leaves for 1 minute in boiling water, then drain in colander under cold running water. Drain well and pat dry; reserve as bed for curry. Cut off and discard the tough bottoms of boy choy stems. Slice tender parts of stems into 1/2-inch strips. Set aside for garnish.

Cut bananas into I-inch slices. In medium nonreactive bowl, toss banana slices with lemon juice to keep them from turning brown. Gently toss sweet potato pieces with bananas and keep warm in a covered nonaluminum baking dish in a 300-degree oven while preparing tofu.

Cut tofu into 1-inch cubes and dry with a paper towel. In large skillet, heat oil over medium heat. Add tofu and sprinkle with curry powder. Pour 6 tablespoons tamarind sauce or chutney over tofu and cook 2 minutes. Add vegetable stock and simmer until reduced to a thick syrup.

Combine with bananas and sweet potatoes. To serve: Arrange two or three bok choy leaves on each of 6 dinner plates. Place a serving of tofu-sweet potato mixture over bok choy leaves and garnish with bok choy strips, mango slices, cucumbet strips and radish. Spoon a dollop of tamarind sauce or mango chutney on side as condiment. Accompany with cooked brown or white rice.

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