INGREDIENTS:

2 carrots, sliced
2 stalks celery, sliced
2 potatoes, cut into 1″ pieces
1 onion, sliced into wedges
1 yellow squash, sliced
1 clove garlic, minced
2 tsp. chopped fresh or 1/2 tsp. ground ginger root
2 tbsp. butter
2-3 tsp. curry powder
1 pkg. (10 oz.) frozen peas, thawed
1 1/2 c. chicken broth
1 tsp. salt

DIRECTIONS:

In large saucepot saute carrots, celery, potatoes, onion, yellow squash, garlic and ginger in butter 5 minutes until crisp-tender. Add curry and saute 2-3 minutes. Add peas, chicken broth and salt. Bring to a boil. Cover and simmer 15 minutes until potatoes are cooked through, stirring occasionally. Serve with assorted condiments such as white rice, cashews, dark and golden raisins, chutney and chopped onions.

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