Vegetable Curry

Source: Janine Bujalski

1 large red onion, cut into strips (1-1/2 C)
1 tsp. minced garlic (2 to 3 cloves)
1 T cooking oil
3/4 C water
1/2 C apple juice
2 medium potatoes, cut into 1/2 inch chunks (2-1/2 C)
1 medium carrot, cut into 1/2 inch chunks (1/2 C)
2 T soy sauce
1 T curry power
1 tsp. grated fresh ginger
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
2 cups cauliflower flowerets
1 medium zucchini, cut into 1/2 inch chunks (1-1/2 C)
1 cup frozen peas
1 medium red or green sweet pepper, cut into 1/2 inch strips (1 C)
1/2 C raisins

In a dutch oven, cook onion and garlic in oil over medium heat about 10 minutes, or until tender, stirring occasionally. Add water, apple juice, potatoes, carrot, soy sauce, curry powder, ginger, cardamom and cinnamon. Bring to boil, reduce heat. Cover; simmer 10 minutes. Add cauliflower, zucchini, peas, pepper strips and raisins. Cover and simmer for 3-5 mintues me or until zucchini is tender. Serve with hot cooked rice. Nice with chutney and raita on the side.

Note: This is a rather dry curry. For more juices, try doubling the wet ingredients and the spices for the same amount of vegetables.