Masala Vegetable Stew

This makes a very tasty curry and has received compliments from both Kayobi and friends.

• 1 tablespoon vegetable oil
• 2 medium-sized onions, chopped
• 2 to 3 cloves garlic, minced
• 4 medium-sized all-purpose potatoes, peeled and diced
• 4 carrots, sliced
• 2 cups frozen cut green beans
• 1 to 2 teaspoons grated fresh ginger
• 2 fresh mild chiles, seeded and minced
• 3 teaspoons garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon ground tumeric
• 1 15-ounce can light coconut milk
• salt to taste
• 1 cup frozen green peas

Heat the oil in a large soup pot over medium heat. Add the onions and the garlic, and cook, stirring often, until the onions are golden.

Add to the potatoes, carrots and 2 cups of water and bring to a boil. Cover, and cook gently until the potatoes are partially tender, for 10 to 15 minutes.

Add the green beans, ginger, chiles, garam masala, coriander, and tumeric. Continue to cook gently, covered, until the vegetables are tender, for 20 minutes.

Mash some potatoes against the side fo the pot with a wooden spoon to help thicken the stew. Stir in the coconut milk, and season to taste with salt. If time allows, let the stew stand for an hour or so before serving.

Just before serving, heat the stew and taste and correct the seasonings. Stir in the peas and cook just until heated through. Serve in shallow bowls.

(serves 6 to 8)

PER SERVING: 275 CAL; 8G PROT; 11G FAT; 45G CARB; 0MG CHOL; 119MG SOD; 7G FIBER