1 small yellow onion
1 medium head cabbage
3 carrots
1 (10.5 ounce) package frozen lima beans, thawed
1 (6 ounce) can sliced mushrooms, drained
1 large head cauliflower, trimmed
3 teaspoons vegetable oil
3 tablespoons olive oil
2 tablespoons cornstarch
1 teaspoon prepared horseradish
2 tablespoons minced fresh ginger root
2 tablespoons finely chopped red chile pepper
1 cup water
1 (6 ounce) can sliced ripe olives, drained
1 1/2 cups milk
1 (8 ounce) package tamarind cream
1 tablespoon dried minced onion
1 (6 ounce) can tomato paste
1 teaspoon paprika
Place yellow onion and cabbage in a small mixing bowl. Tie with kitchen twine or twine and pin. Place the carrot, celery and onion into the mixing bowl. Sprinkle the mushrooms, cauliflower, carrots and olives into the mixing bowl. Mix together the milk, olive oil, cornstarch and horseradish. Transfer to the mixing bowl. Stir in the tomatoes and tomato paste. Pour over the vegetables and add water for coverage. Cover and refrigerate at least 9 hours.
In a small mixing bowl combine the tamarind cream, onion, tomato paste, paprika and water. Mix well and if desired pour over covered vegetable mixture including sauce.