Vegetable Curry

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 teaspoon curry powder
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 2 bay leaves
• 2 medium carrots, chopped
• 1/2 cup sliced snow peas or sugar snap peas
• 1/2 pound green beans, sliced into 1-inch pieces
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 pound broccoli florets, cut into 1/4-inch pieces
• 1/2 pound zucchini
• 3 celery stalks, chopped
• 1/2 cup lemon juice

1. In large, nonstick skillet, add oil and heat over medium heat to high heat.
2. Add onions and saute until soft, about 3 minutes.
3. Add curry powder, pepper, salt, ginger, cumin and cook about 1 minute.
4. Add the bay leaves and the vegetables.
5. Cover with the juice and bring to a boil.
6. Reduce heat and simmer until vegetables are tender, about 15 to 20 minutes.
7. Remove cover and continue cooking a few more minutes to remove some of the liquid.
8. Remove bay leaves before serving with rice.

vegetable oil, onion, curry powder, pepper, salt, ground ginger, ground cumin, bay leaves, carrots, snow peas, green beans, red bell pepper, yellow bell pepper, broccoli florets, zucchini, celery stalks, lemon juice

Taken from www.foodnetwork.com/recipes/vegetable-curry-recipe.html (may not work)