Recipe - Curried Vegetables

1 lg Yellow onion; chopped
2 Garlic cloves; crushed
1 cup Water
2 Carrot; scrubbed & cut or sliced up
1 lg Green pepper
1 Celery stalk; cut or sliced up
1 tablespoon Curry powder
1 teaspoon Coriander; ground
1 teaspoon Turmeric
1 teaspoon Ground cumin
One fourth teaspoon Dry mustard
One fourth teaspoon Red pepper flakes; crushed
2 lg Potato; peeled & chunked
3 cup Water
2 cup Cauliflower flowerets
8 Fresh mushrooms; cleaned & s
One half cup Frozen peas

Preparation Time: 1:10 Delicious served over brown rice or baked potatoes,
or rolled up in a whole wheat tortilla.

Saute the onion and garlic in the 1 cup water until transluent. Add the
carrots, green pepper, and celery. Add the seasonings and cook and stir
about 10 minutes, adding more water if necessary to keep from sticking. Add
the potatoes and the 3 cups water. Cover and cook for 15 minutes. Add the
cauliflower and cook 15 minutes more. Add the mushrooms and peas and cook
10 minutes longer.

From the recipe files of Sue Smith, SueSmith9@aol.com. Posted by KevinVegan
to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip