Curried Vegetables

• 6 to 8 tiny new potatoes, quartered (1 to 1 1/2 lb.)
• 2 c. cauliflower flowerets
• 3/4 c. frozen peas
• 1 medium onion, chopped
• 1 Tbsp. cooking oil
• 1 c. water
• 1 tsp. curry powder
• 3/4 tsp. salt
• 1/2 tsp. each: garlic and ginger powder
• 1/8 tsp. crushed red pepper

1. In a large skillet, cook potatoes and onion in hot oil until the edges start to brown.
2. Add water, curry powder, salt, garlic, ginger and red pepper.
3. Bring to boiling; reduce heat.
4. Cover and simmer for about 10 to 15 minutes.
5. Add cauliflower; cook about 5 minutes more or until vegetables are tender, stirring occasionally.
6. Add frozen peas; heat through, adding a little more water if necessary.
7. Makes 4 to 6 side dish servings.

potatoes, cauliflower flowerets, frozen peas, onion, cooking oil, water, curry powder, salt, garlic, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010823 (may not work)