| 2 | lb | Russet potatoes; peeled, diced |
| 2 | tb | Favorite sauteing liquid |
| 1/2 | | Onion; chopped |
| 2 | | Cloves garlic; minced |
| 1/4 | ts | Cumin seeds (or scant ground cumin) |
| 3/4 | ts | Curry powder |
| 1/2 | ts | Minced peeled fresh ginger |
| 1/2 | ts | Tumeric |
| 1/2 | c | Chopped broccoli florets |
| 1/4 | c | Diced peeled carrot |
| 1 1/2 | tb | Lemon juice |
| 2 | tb | Plain yogurt (leave out for pareve) |
| 1 | tb | Chopped fresh cilantro |
| | Cayenne |
| 4 | lg | Red bell peppers |
| | TOMATO-GINGER SAUCE |
| 2 | tb | Sauteing liquid |
| 6 | | Green onions; chopped |
| 4 | | Cloves garlic; chopped |
| 2 | ts | Minced Jalapeno chili |
| 1/2 | ts | Turmeric |
| 1 | cn | (28-oz) whole tomatoes; drained and chopped |
| 2 | tb | Minced peeled fresh ginger |
