Vegetable Curry

This is the chicken curry recipe I've always used, I just used vegetables instead of chicken. You can used whatever veggies you have around, it doesn't have to be these specifically. The curry sauce has a really strong flavor, so even if you put in veggies that aren't your favorite, they will still taste great.

3-4 cups sliced vegetables (I like carrot, potato, green beans, and mushrooms. I haven't tried it yet, but I think broccoli would be really good too)sp ground cinnamon
1 tsp ground cinnamon
1 bay leaf
2 cloves crushed garlic
3 onions, chopped
1/4 tsp ground ginger
1 tsp paprika
3 Tb curry powder
1/2 tsp white sugar
1/2 lemon, juiced
1/2 tsp cayenne pepper
1 Tb tomato paste
1 pinch salt
1/4 c olive oil (may sub water)
water to cover

Saute the onions in olive oil or water until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.

Add veggies and tomato. Add enough water to just cover all veggies. Simmer until tender, about 20 minutes.

Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes. Serve hot over brown rice.