Makes: 100 servings

Equipment: 40-qt pot, large skillet, large metal serving bowl

Preheat Oven: 150 degrees

Prep Time: 2 hours

Parboiling potatoes: 1 hr, 15 min

Cooking time: 1 hr, 15 min

Parboiled Potatoes

6 gals water, boiling

1/4 c. sea salt

100 potatoes, washed and cubed

In a very large pot (40-qt or larger), bring water and salt to a boil (approx. 1 hr.) Carefully add potatoes so there is no splashing and bring to a second boil. Continue boiling until potatoes turn soft, or about 15 to 20 minutes.

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Curry

2 cups safflower oil

4 heads garlic. diced

15 onions, diced

6 cups nutritional yeast

6 cups curry powder

4 TBSP sea salt

25 10-oz boxes frozen peas

6 lbs. margarine

In enough oil to thickly coat the bottom of a large skillet, over high heat, sauté about 3 TBSP of diced garlic for 30 seconds. Add about 2 cups of onions and sauté until clear. Add 1/2 cup each of yeast and curry and 1 tsp salt. Stir often. Add enough potatoes (already prepared) to fill the skillet and mix well. (You can add a little, if desired.) When the spices are thoroughly mixed with the potatoes, add 2 packages of frozen peas and 1 stick of margarine. After the margarine has melted and mixed in, empty the skillet into a large metal serving bowl. Place in a 150 degree oven to keep warm, and repeat the process until all the spices, potatoes, and peas are mixed together. Serve hot.

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