Instructions: Ideally this curry would be served with an onion kuluha (naan stuffed with freshly diced onion). The onion pitas are a tasty substitute. An onion dinner roll would also work.

This recipe was adapted from "Curried
Vegetable Stew with Bruschetta," in Sam Guginos Cooking to Beat the Clock

(1998). Our version changes the proportions of vegetables and spice and makes more sauce.

1. Fit a food processor with the slicing attachment (1/4-inch; 2mm).

2. Put 2 tablespoon of oil in a large, deep, heavy Dutch oven or stock pot. Apply medium-low heat.

3. Prepare the vegetables so that they may be sliced through the smaller chute of the food processor.

*SWEET POTATO - Peel the potato and halve lengthwise; cut each half into pieces that fit the chute of the food processor. Slice and transfer to the skillet; stir to coat with oil. Increase heat to medium and stir occasionally while preparing the other vegetables.

*ONIONS - Cut a thin slice from the top and bottom, halve lengthwise, and peel each half. Cut once crosswise. Slice. Leave in the bowl.

*ZUCCHINI - trim the ends; cut to fit the chute and slice.

4. Add curry powder to the potatoes; stir to combine and cook until aromatic (30 seconds).

5. Add the onion and zucchini to the pot. Stir well and continue cooking.

6. BELL PEPPER - Cut the top and bottom; core the pepper. Then cut the pepper into long thin strips.

7. Add the bell pepper and hearty vegetable stock to the pot: stir, cover, and bring to a boil over high heat.

8. Meanwhile, thaw the lima beans under running water; trim the green beans. Add both beans to the pot. Crush the saffron threads with your fingers over the stew and season with salt, pepper and butter buds, to taste. Cook (high simmer) covered for 7 minutes, stirring periodically, until the beans are just tender. Make the slurry of cornstarch and as little water as possible. Thicken the sauce.

9. While the stew cooks, prepare bread. Cut bread in half to open pocket.

Mix yogurt, pinch of salt and the sweet onion. Divide this mixture evenly into each pocket. Put pitas on a cookie sheet and bake at 350 for about 5 to 7 minutes.

MAKES 4 GENEROUS SERVINGS. EACH (with bread) 600 cals, 13g fat 19%cff

(high in vit A. C, and potassium)

NOTES : PANTRY: We tested this recipe with 2 tablespoons of Sharwoods Hot

(Madras) Curry Powder and 1 tablespoon spice blend recommended for vegetables, called paubhaji masala. The butter buds were added to compensate somewhat for the missing ghee.

Bob and I slurped this. Do you like curry? Great with corny cornbread, too. and it reheats well (zap-able)

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