Instructions: Peel the potatoes and cut into bite-size pieces.Rinse potatoes well to remove starch and drain well. Dry potatoes. Dice the onion.

Heat the oil in a large skillet. Add the onion and carrots and saute over medium heat for 5 minutes. Add the potatoes, curry powder and basil and saute another 5 minutes.

Add the water bring to a boil and reduce heat to low. Cover and cook for 10-15 minutes, until the potatoes are tender but not overcooked.

Stir in the yogurt and peas and heat through over low heat. When heated, add the dissolved arrowroot powder. Cook for a minute or two until thickened. Season to taste with salt and freshly ground black pepper.

Serve hot, garnished with chopped cilantro.

Serving Ideas : Serve with Millet with Easy Curried vegetables.

NOTES : Whats for supper tonight? This is one of our family favorites. I just finished washing and preparing my greens for a crisp salad and have my crusty rustic bread rising this very moment. Have an empty place at the table tonight, any takers?

Make extra and place in pita sandwiches for brown bag lunches.

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