I'm off today and my husband is working evening shift as usual (actually it's what we both work). My friend Sheila came over to give my dog Mikey a haircut. Since she is a diabetic and we both love vegies, here's what we had for supper.

VEGETABLE CURRY
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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!

This is a favorite supper when there are lots of fresh vegetables around, especially new potatoes and green beans, but it can be made of whatever's available. In the fall or winter I might add cubed peeled sweet potatoes, winter squash, or pumpkin. Eggplant (no need to peel it) also works, and I've experimented with turnips and rutabagas but didn't like them. Also they would not be too authentic, whereas the other suggestions might. You can add a handful of raisins if you like when you use sweet potatoes or winter squash. I don't. You can also dress it up with curry condiments--coconut, raisins, peanuts, chutney etc. but I don't find it necessary.