Not Quite Vegetarian Curry

* Red Ripe Tomatoes, 2 large whole (3" dia)
* Potato, raw, 4 medium (2-1/4" to 3-1/4" dia.)
* Milk, 1%, 1 cup
* Chicken Broth, 1 can (10.75 oz)
* Curry powder, 3 tbsp
* Margarine-like spread, Country Crock, regular, 2 tbsp
* Fennel seed, 2 tsp
* Garlic, 1 clove
* Cumin powder, 1 tsp
* Whole peppercorn, 2 tbsp
* Broccoli, fresh, 1 cup, chopped
* Cauliflower, raw, 1 cup
* Water, 1 cup

Chop vegetables into bite-sized pieces. The potatoes should be a bit larger to survive the process. Garlic may be either crushed or chopped.

In a large (4 quart) pot, melt margarine and add potatoes, cumin, fennel, and curry powder. Cook over high heat, stirring vigorously until the various powders are caked onto the potatoes. Continue to stir fry for three minutes.

Add the milk, broth, and water to the pot. Add the remaining ingredients. Bring mixture to a boil, then reduce heat to low and simmer.

Let the curry stew for 90 minutes, stirring occasionally to prevent burning. Serve with rice, lentils, or anything you like!

(To make this completely vegetarian, simply substitute the chicken broth with either vegetable broth or water and oil)

Number of Servings: 3

Recipe submitted by SparkPeople user HIPPODRUID.