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2-3 carrots sliced
2 -3 large potatoes, cubed
1 large onion, diced
2 peppers, cut into bite size pieces
1 T fresh ginger, grated or minced
1 T curry paste, to taste
garlic to taste
1/2 package frozen peas or fresh if
possible
1-cup raisins
1 can coconut milk (optional)
1 can tomato sauce (very large if no
coconut milk)
brown rice
1.
Start rice, especially if brown rice.
2.
Cut up all vegetables first.
3.
If you can't simmer the potatoes for a long time, microwave them until
almost soft.
4.
Turn heat to medium. Cover
bottom of pan with olive oil. Add
minced onions. Cook until onions
are soft. Add 1 tablespoon (to
taste) curry paste. Add ginger.
Stir until well-integrated. Add
tomato sauce or peeled fresh whole tomatoes.
5.
Add potatoes (unless still being microwaved), and carrots.
Cook for 5 minutes, stirring occasionally.
Add peppers, cook for 5 minutes.
6.
Add coconut milk and raisins. Cook
5 minutes, add peas. Cook until
everything is soft.
7.
Serve over brown rice.
by Suzanne Wheatman.
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