Low-fat Vegetable Curry

2 tablespoons of your favorite butter substitute
2 medium sized yellow onions
3 large red bliss potatos
2 tomatos
5-6 stalks asparagus
3-4 stalks celery
3 good sized carrots
4-5 zucchini and/or yellow squash
2 cups frozen sweet peas
2 bell peppers: green, red or yellow
2 cups vegetable stock or bouillon
3 tablespoons flour
3 tablespoons curry powder
2 cups basmati rice
water
1 pinch saffron
2 pinches turmeric

Add frozen peas to turmeric, rice and 2 cups water. Stir well. Bring rice to boil, then cover and reduce to simmer. Rice will be done in 15-20 minutes. Lift lid, add pinch of saffron, and replace lid until ready to serve.
In another pot of boiling water, blanch potatos for 12-15 minutes, then remove and cool.
Cut all vegetables at medium dice. (less than an inch square) Remove seeds from peppers, tomato and zucchini/squash. Melt butter substitute in skillet and begin sauteing onions, celery, peppers and carrots. After a few minutes add remaining vegetables. Sautee until mostly cooked. Add curry powder and stir well.
Sprinkle flour into sauteing vegetables gradually until vegetables are coated, keeping heat steady. Gradually pour vegetable stock and raise heat to high; bring to boil, then medium simmer to desired thickness.
Serve curry over rice and enjoy!

*various curry powders may be used such as Madras, Rogan Josh, or Vindaloo. For a creamy curry, add plain yogurt to the sauce upon finishing. For a Thai version, use a Thai curry blend and add coconut milk combined with vegetable stock. You can also add coconut cream to rice, substituting for some of the water.

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