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PEI Potato and Vegetable Curry

PEI Potato Recipe
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


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. PEI Potato Board

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