Instructions: Whisk the curry powder into 1 cup cold water in a small bowl and set aside.

Heat the oil in a large pot over medium-high heat. Add the onions and salt and saute, stirring occasionally, until the onions are translucent, about 8 minutes.

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.

Whisk the cornstarch or potato starch with the tamari and 2 tablespoons cold water in a small bowl. Add to the curry and stir gently until the sauce thickens.

Gently stir in the tofu, if using, and the peas and cook until heated through, 5 to 10 minutes. Taste and adjust the seasonings with additional curry powder, salt and-or tamari, if desired. If you like, serve with small bowls of raisins and walnuts on the side.

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