Indian Cauliflower, Peas and Potatoes

2 Tbsp vegetable oil
1 tsp curry powder
1 lb potatoes, cubed
4 cups cauliflower florets
2 tsp minced ginger
1 chopped garlic clove
1 tsp salt
2/3 cup water
3/4 cup frozen peas, defrosted

In large nonstick skillet, heat vegetable oil over medium heat. Add curry powder; cook 30 seconds. Add potatoes and cook until browned, about 7 minutes. Stir in cauliflower florets, ginger, garlic and salt. Saute 5 minutes. Stir in water, cover, and cook until vegetables are tender, about 5 minutes. Stir in peas. Simmer 7 minutes.

Makes 6 servings.

from the kitchen of Brenda