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LOCATION: Recipes >> Vegetarian >> Vegetable Curry 04

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Vegetable Curry

2 -3 large potatoes, cubed
1 large onion, diced
2-3 carrots, sliced
2 bell 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

Start rice, especially if brown rice.

Cut up all vegetables first.

If you can't simmer this for a long time, microwave the potatoes
until almost soft.

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.

Add potatoes (unless still being microwaved), and carrots. Cook
for 5 minutes, stirring occasionally. Add bell peppers, cook for
5 minutes. Add coconut milk and raisins. Cook 5 minutes, add
peas. Cook until everything is soft.

Serve over brown rice.

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