St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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VEGETABLE CURRY

6-8 cups of fresh vegetables, cut up (tonight's selection was new
potatoes, green beans, green peas, cauliflower, and yellow
crookneck squash)
1 onion, cut up
16 oz. can of tomatoes (my tomatoes are nowhere near ripe yet,
but I use a couple of skinned chopped fresh ones when they are)
1 Tbsp. good curry powder (I use S&B, used to make my own) of any
heat you like
1-2 cloves garlic
1/2 tsp. lime juice

Heat a tablespoon or two of oil in a skillet, and while it's
heating, mash the curry powder with the garlic and lime juice
until it's the consistency of wet sand. Brown in oil for a minute
or so, then add onion and saute for a couple of minutes until
tender. Then add the rest of the vegetables, the tomatoes, and
about 1/4 cup of water. Bring to a boil, lower heat, cover, and
cook until vegetables are tender, adding a little water if it
seems too dry. Serve over rice, or in a bowl with pita or
chappatis on the side. You can add a tablespoon of plain yogurt
to it on your plate if you like (we didn't have any so we
didn't). Enjoy!

Jay

From: "J. Weigel" 
Subject: Summer Supper--Recipe 
Date: Mon, 1 Jul 2002