Veggie Curry

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

1. Start rice, especially if brown rice.
2. Cut up all vegetables first.
3. If you can't simmer this for a long time, microwave the potatoes 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 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.