Recipe - Easy Curried Vegetables

6 Whole potatoes
1 Whole yellow onion
2 tablespoon Canola oil
2 cup Carrots; minced
2 teaspoon Curry powder
One half teaspoon Fresh basil leaves
One half cup Basic vegetable stock
2 cup Yogurt
2 cup Frozen peas; OR fresh
2 tablespoon Arrowroot; dissolved in
One fourth cup Cold water
Sea salt; to taste
2 tablespoon Cilantro; chopped for
garnish

The Whole Foods Bible by Chris Kilham

Serve with Millet with Easy Curried vegetables. Make extra and place in
pita sandwiches for brown bag lunches.

Peel the potatoes and cut into bitesize pieces.Rinse potatoes well to
remove starch and drain well. Dry potatoes. Dice the onion.

Heat the oil in a large skillet. Add the onion and carrots and saute over
medium heat for 5 minutes. Add the potatoes, curry powder and basil and
saute another 5 minutes.

Add the water bring to a boil and reduce heat to low. Cover and cook for
1015 minutes, until the potatoes are tender but not overcooked.

Stir in the yogart and peas and heat through over low heat. When heated,
add the dissolved arrowroot powder. Cook for a minute or two until
thickened. Season to taste with salt and freshly ground black pepper. Serve
hot, garnished with chopped cilanto.

Posted to EATLF Digest by MOMnAaron MOMnAaron@aol.com on May 5, 1998