CURRY

Preparation time: 30 minutes

Yield: 4 servings

1 to 3-tablespoons oil

1 potato, chopped

1 carrot, chopped

1 onion, chopped

1-tablespoon grated ginger

3 garlic cloves, minced

2-cups vegetables, chopped (broccoli, green peas, eggplant, bell peppers)

2-teaspoons curry powder

1 can (15 ounces) light coconut milk

                                                                                    salt and pepper to taste

In a large skillet, heat oil over medium heat.  Sauté the vegetables until soft but firm.  Add the curry powder, coconut milk, and salt and pepper.  Simmer for 10 minutes.

Serve over brown rice or whole-wheat noodles.