Vegetable Curry

  This vegetable curry is spicy but not hot.  If you wish, you can make it
spicier by increasing the amount of chili powder.  Serve with rice, chutney,
poppadums or chapatis, and salad.  Serves 4.

    4 Tbl  ghee or butter
    1      large onion, peeled and chopped
    2      cloves garlic, peeled and crushed (optional)
    1      bay leaf
    3 tsp  ground coriander
    3 tsp  ground cumin
    1 tsp  ground ginger
  1/4 tsp  chili powder
    1      16-oz can tomatoes
  1/2 tsp  sea salt
           freshly ground black pepper
    1 cup  water
    2 cups carrots, scraped and sliced (about 4 med.)
    2 cups potatoes, peeled and diced
    1 cup  frozen green peas

  Heat the ghee or butter in a large saucepan and saute the onion for 7-8
minutes; then add the garlic, bay leaf, and spices and stir over the heat for
2-3 minutes.  Mix in the tomatoes, salt, a grinding of pepper, and the water.
Simmer for 5-10 minutes while you prepare the vegetables.  Add the potatoes and
carrots to the tomato mixture and simmer gently for 15-25 minutes, until the
vegetables are almost tender; then put in the peas and simmer for another 5
minutes.  Check the seasoning before serving.  This is best reheated, after the
flavors have melded.

- VDW