Curried Vegetables

1 medium Onion, coarsely chopped

1-2 T Oil (can be part butter)

Assorted vegetables* in cubes or chunks.

Sweet Curry Powder - 1-2 t.

Gararm Masala - 1-2 t.

Hot Curry - to taste 1/4 t.

1 Can diced tomatos.

Heat oil and onion in large non-stick frying pan. Cook on med/high until onion is somewhat clear and brown in places, adding a bit more oil if needed. Turn on high and add vegies. Cook on high, stirring frequently for 2-3 minutes. Then turn down to low. Add tomatoes and 1/2 can water and spices. Cover at let cook down some (at least 10-15 minutes.) Can add cooked chicken or turkey to make it a one dish meal.

* I use zucchinis and yellow squash and sometimes eggplant. If using eggplant peel and slice it first and salt each side and let sit for 1/2 hour on each side. Rinse and pat dry. This will take the bitterness out. Sometimes I also add potatoes or yams but they need to cook longer. I think carrots or cauliflower would be good too.