Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 tb OLIVE OIL 1 ea BAY LEAVES
1 ea SMALL ONION, COARSE CHOPPED 1/4 lb CARROTS, SLICED 1/4" THICK
1/4 lb BROCCOLI 1/4 lb GREEN BEANS, CUT 2" LONG
1/2 ts CURRY POWDER 1/2 ea RED OR GREEN PEPPER, CUT 1"
1/8 ts CUMMIN 1/4 lb CAULIFLOWERETS
1/4 ts BLACK PEPPER 1/4 lb BANANA OR BUTTERNUT SQUASH
1/8 ts GROUND GINGER 1/4 lb THIN SKINNED POTATOES
1/8 ts RED PEPPER (CAYENNE) 1/3 c WATER

CUT UNSKINNED , WASHED POTATOES INTO 1" CHUNKS. CUT PEELED SQUASH INTO 1"
PIECES. CUT CLEANED, SEEDED PEPPER INTO 1" PIECES.
HEAT OIL IN A 3 QUART PAN. ADD ONION AND COOK FOR 10 MINUTES OR UNTIL ONION
IS TENDER. MEANWHILE, CUT STALKS FROM BROCCOLI: PEEL STALKS AND CUT INTO
1/2" THICK SLICES. SEPARATE FLOWERETS. SET ASIDE FOR LATER.
TO THE ONION, ADD CURRY POWDER, CUMIN, BLACK PEPPER, GINGER AND RED PEPPER.
COOK FOR 1 MINUTE. ADD ALL VEGETABLES, COVER PAN AND BRING TO A BOIL.
REDUCE HEAT AND SIMMER FOR ABOUT 20 MINUTES OR UNTIL VEGETABLES ARE
TENDER. UNCOVER PAN AND INCREASE HEAT TO HIGH. COOK UNTIL SAUCE THICKENS.
REMOVE FROM HEAT. TAKE BAY LEAVES OUT BEFORE SERVING.
PER SERVING: 100 CALORIES, 19% FAT, 69% CARBOHYDRATE, 12% PROTEIN
NOTE: SERVE WITH WARMED POCKET BREADS AND YOUR FAVORITE CONDIMENTS

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