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| PEI Potato and Vegetable Curry |
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| 1 tbsp | |  | | oil | | | | 15 ml | | 1 | | | | onion, thinly sliced | | | | 1 | | 1 | | | | bay leaf | | | | 1 | | 1/2 tsp | | | | ginger | | | | 2 ml | | 1 tsp | | | | curry powder | | | | 5 ml | | 1/2 tsp | | | | chili powder | | | | 2 ml | | 1/2 tsp | | | | salt | | | | 2 ml | | 1/2 cup | | | | vegetable stock | | | | 125 ml | | 2 | | | | PEI potatoes, cut into 1/2 inch cubes | | | | 2 | | 1 cup | | | | turnip, cut in 1/2 inch cubes | | | | 250 ml | | 2 | | | | carrots, sliced | | | | 2 | | 2 | | | | tomatoes, diced | | | | 2 | | 1/2 | | | | cauliflower, broken into small florets | | | | 1/2 | | 1/2 | | | | green pepper, diced | | | | 1/2 | | 1 cup | | | | peas, fresh or frozen | | | | 250 ml |
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| In a large heavy saucepan, heat oil over medium heat. Cook onion 5 minutes. Stir in spices and cook 1 minute. Add vegetable stock, potatoes, turnip, carrots, tomatoes and stir. Cover and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add cauliflower and green pepper and simmer 10 minutes. Add peas and cook 5 more minutes or until vegetables are fork-tender. Makes 6 servings. |
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