Contributed by Jo

Known in its English translation as a mixed vegetable curry, this is a
quick meal that gives you a great taste of India. Serve with rice or
pita bread.

1/4 cup vegetable oil
1 medium onion, chopped
4 cloves of garlic, minced
1 1/2-inch piece of gingerroot, peeled and chopped
1 fresh green chili
1 cinnamon stick
1 tablespoon curry powder
1/2 teaspoon ground turmeric
1 large potato, peeled and cut into 1/2-inch cubes
1 pound broccoli, cut into 1-inch pieces
2 large carrots, cut into 2-inch strips
1 small head of cauliflower, cut into 1-inch flowerets
1 large tomato, chopped
1 cup water
salt to taste

In a large saucepan, fry the onion, garlic, ginger, green chili, and
cinnamon with the vegetable oil over a medium heat until the onion is
translucent and semi-brown.

Mix in the curry powder and the turmeric, and continue to cook for
another 2 minutes, stirring often.

Add the potato, broccoli, carrots, cauliflower, tomato, and salt; mix

Pour in the water, cover, and allow to simmer (stirring to ensure that
ingredients don't stick to the bottom) until the vegetables are soft
(about 15 minutes).

September 98 Recipes