Vegetable Curry Recipe

3 Tbsp vegetable oil
2 medium onions, chopped
2 cloves garlic, finely chopped
2 1/2 Tbsp curry powder
1 tsp turmeric powder
1 tsp whole cumin seeds
1 cup tomatoes, chopped
1 medium head cabbage, chopped
3 medium carrots, diced
4 - 5 small potatoes, cut into 3/4 inch pieces
3 cups green beans

Note: You can use any vegetable you would like - eggplant, zucchini, peas, squash as long as you have 5 to 6 cups of vegetables.

In a 3 to 4 quart pan heat oil and saute onions and garlic for 4 to 5 minutes. Add curry powder, turmeric, and cumin seeds and continue frying mixture for 3 to 4 minutes. Add tomatoes and cook until you have a thin sauce. Add cabbage, carrots, potatoes, and beans and stir well until all is covered by sauce. Add 1 teaspoon of salt and reduce heat. Simmer for 30 to 45 minutes. Add water as needed to keep the level around 2/3 depth on the vegetables.

Makes 5 to 6 servings.