| 1 | tb | Veg. oil (I use less) |
| 1 | | Onion, chopped |
| 1 | | Sweet peppers (I prefer red), seeded, chopped (up to 2) |
| 1 | lg | Tomato (I use stewed homegrown; there's more than 1 in the container, so I use more than one) chopped |
| 2 | ts | (or more) chopped fresh ginger |
| 2 1/2 | ts | Curry powder (choose one you like) |
| 1 1/2 | ts | Ground cumin |
| 1 | ts | Salt (I think it could use more) |
| 1/4 | ts | Ground cayenne (ditto about "more") |
| 6 | c | Water (I always use homemade veg. stock here) |
| 1 | lg | Parsnip, peeled & diced (Never have 'em on hand; have used turnip, cooked, cubed butternut squash, carrots, whatever instead) |
| 1 | md | Potato (pref. Yukon gold type), peeled, diced |
| 1/2 | c | Raisins (I use finely chopped dates instead) |
| 2 | | Red apples, unpeeled, diced |
| 15 | oz | Canned chickpeas (Never use 'em; I make black eye peas or navy beans, from dry, instead) If using canned, rinse very well. |
