Vegetable Curry

• 2 Tbsp cooking oil
• 1 tsp cumin
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp garam masala
• 1 tsp grated fresh ginger
• 1 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 2 medium tomatoes, seeded and chopped
• 2 medium potatoes, peeled and diced
• 1/2 cup chopped carrot
• 1/2 cup frozen cut green beans
• 1/2 cup frozen peas
• 2 cups water
• 1/4 cup raisins
• 1/4 cup whipping cream (optional - we sometimes use coconut milk)
• 2 cups cooked rice
• fresh cilantro (optional)

In a large skillet heat oil over medium heat. Add cumin, garlic, salt, garam masala, ginger, turmeric, and cayenne. Cook and stir for 15 seconds (watch closely to avoid burning). Add tomatoes, potatoes, carrot, green beans, peas, water and raisins. Bring to boiling; reduce heat. Simmer, covered, for 15-20 minutes or until vegetables are tender. If desired, stir in cream. Serve with rice, garnish with cilantro.