Curried Vegetable Stew

Honestly, this makes an entire meal. But if you want to put a bit of chicken or an egg on the side, go for it.

Ingredients:

• One onion
• One carrot
• One sweet potato
• Three stalks of celery
• Peas (about a cup -- I use frozen)
• A quarter cup of rolled oats
• Butter
• Curry powder
• Water or broth

(1) Cut the onion up and cook it in the butter for a few minutes. I use about four tablespoons of butter, but you can use more or less. If you're vegan, you can use olive oil here. Once the onions have started cooking down a bit, add the curry powder, and cook, stirring, a few minutes to wake up the spices.

(2) Peer and chop the carrot and the sweet potato. Add to the onion-curry mix, and stir to coat with curry and butter. Cook a few minutes, stirring pretty frequently, and then add either a cup of water or a cup of broth. Use more if you want to, but I like a pretty thick stew. Stir well.

(3) Cut up the celery and add that. Add about a quarter cup of rolled oats -- these will thicken your broth. If you don't want a thick brother, you can leave them out. Or you can add a little corn starch instead.

(4) Lower the heat and simmer for about ten minutes. Add the frozen peas, and raise the heat until the stew is simmering again. Stir well, lower the heat again, and simmer for another ten minutes. 

(5) Taste and add salt if necessary. There might be salt in the broth, and if so you probably won't need salt. Check to be sure the carrots and sweet potato are soft, and if so, you can serve.

I eat this with toast, but it's good without also. This makes about two servings, but if you add more vegetables, it'll feed more. Also, feel free to vary the vegetables -- add whatever you like, this is a very adaptable recipe.