Vegetable Curry

Serves 4-6.

2 teaspoon vegetable oil
1 tablespoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon coarsely ground ginger
2 green chillies cut length-wise
2 cloves garlic, minced
2 medium carrots, peeled & thinly sliced
2 large onions thinly sliced
1 large green pepper, thinly sliced
1/2 small head cauliflower broken into small florets
3/4 cup vegetable broth
1 medium sized zucchini, thinly sliced
2 medium tomatoes
1 16 oz. can chick-peas, thoroughly rinsed and drained
1/2 cup frozen corn niblets
2 1/2 lbs. tiny new potatoes, scrubbed not peeled, precooked until
tender

Heat the oil in large nonstick skillet; stir in cumin, turmeric, coriander and cayenne. Stir about 30 seconds to release oils. Add ginger, chillies and garlic and stir for another minute. Add carrots, green pepper, onions, cauliflower and 1/2 cup broth. Cover pan and simmer for 20 minutes. Add zucchini, tomatoes and remaining broth to vegetable mixture. Cover pan and simmer until zucchini and tomatoes are almost tender. Stir in the chick-peas and corn. Cook long enough to heat through.

When potatoes are cooked, drain and cut into halves or quarters. Spoon curried vegetables over the potatoes.

To add chicken or shrimp as a condiment, cook separately (3 oz. per serving) and add with the zucchini and tomatoes.