Mixed Vegetable Curry

1 Tbsp. vegetable oil
2 C. chopped onions
3 cloves garlic, minced
1 Tbsp curry powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground turmeric
0.5 t.sp ground cumin
3 Cups. carrot chunks (1-inch pieces)
3 Cups. green beans (2-inch pieces)
2 Cups. cubed potatoes (1-inch pieces)
2 Cups. tomato wedges
1 Cups. peas, fresh or frozen
0.5 tsp. salt, or to taste

1. In a 4-qt. Saucepan, heat the oil/margarine or oil over medium heat.
Add the onions and garlic; cook stirring until onions are transparent, about 2 minutes.
Stir in the curry powder, cinnamon, ginger, turmeric, and cumin until absorbed.
Add 2 cups water; bring to a boil

2. Add the carrots, greens beans, potatoes, tomato wedges, and peas.
Bring to a boils; reduce heat and simmer uncovered, 30 minutes or until vegetables are soft.
Stir in salt.

Note: Add .25 - .5 t. ground cayenne pepper for a spicier version.

Serving Size: makes 6 portions

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.