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Vegetable Curry

Bernie Bowers
Andy and Kate Bowers

  • 2 carrots, sliced
  • 2 ribs celery, sliced
  • 2 potatoes, cut into 1 inch pieces
  • 1 red onion, sliced into wedges
  • 1 yellow squash, sliced

  • 1 clove garlic, minced

  • 2 tsp chopped fresh or ½ tsp ground ginger root

  • 2 Tbsp butter or margarine
  • 2 to 3 Tbsp curry powder, hot (less for milder curry)
  • 1 pkg frozen peas, thawed
  • 1 ½ cups chicken broth
  • 1 tsp salt

In large saucepan, sauté carrots, celery, potatoes, onion, yellow squash, garlic and ginger in butter for 5 minutes, until tender crisp. Add curry and saute for 2 to 3 minutes. Add peas, chicken broth and salt. Bring to a boil. Cover and simmer for 15 minutes, until potatoes are cooked through, stirring occasionally. Serve with assorted condiments e.g. white rice, cashews, dark and golden raisins, chutney and chopped onions.