Curried Vegetables - cooking recipe

Ingredients

6 to 8 tiny new potatoes, quartered (1 to 1 1/2 lb.)
2 c. cauliflower flowerets
3/4 c. frozen peas
1 medium onion, chopped
1 Tbsp. cooking oil
1 c. water
1 tsp. curry powder
3/4 tsp. salt
1/2 tsp. each: garlic and ginger powder
1/8 tsp. crushed red pepper

Preparation

In a large skillet, cook potatoes and onion in hot oil until the edges start to brown.
Add water, curry powder, salt, garlic, ginger and red pepper.
Bring to boiling; reduce heat.
Cover and simmer for about 10 to 15 minutes.
Add cauliflower; cook about 5 minutes more or until vegetables are tender, stirring occasionally.
Add frozen peas; heat through, adding a little more water if necessary.
Makes 4 to 6 side dish servings.