• 1 Medium Onion -- chopped
• 1 Teaspoon Salt
• 1 Teaspoon Curry 
• 1/2 Teaspoon Pepper
• 1/4 Teaspoon Ginger
• 1/4 Teaspoon Cumin
• 1/8 Teaspoon Cayenne
• 2 Medium Carrots -- sliced
• 1/2 Pound Green Beans -- slice in 1-in pcs
• 1 Bell Pepper -- chopped
• 1/2 Head Cauliflower -- broken in pieces
• 1/2 Pound Broccoli -- broken in small pcs
• 1/2 Pound Squash -- chopped in 1-in pcs
• 3/4 Cup Water

Sautee onion until soft. Stir in spices; cook for 1 minute. Add remaining ingredients. Cover and bring to boil; reduce heat and simmer until vegetables are tender (about 20 minutes). Remove cover, increase heat and cook for a few more minutes to reduce pan juices. Serve with rice.
 
A vegetable curry is much the same as a vegetable stir-fry: infinitely variable and adaptable to whatever you happen to have in your refrigerator at the moment.

Technorati Tags : curry, recipe, vegetable