Tibetan Vegetable Curry.

In a deep skillet, carmelize onions, garlic cloves and fresh ginger root in a little oil. Once the onion starts to become clear, add curry sauce made of water with equal parts curry powder and garam masala (about a 2 tablespoons each to one and a half cups of water, vary to taste) Add sliced potatoes, carrots, cauliflower, peas and whatever other veggies you like. I tend to add okra. Being a thanksgiving dish, you might want to add squash or fresh sweet potatoes. Don't be afraid to add extra curry/water mixture as needed.

Stir until everything is well coated in sauce and cooked through. Be sure to add harder veggies, i.e potatoes first.

When everything's cooked through, add about 1/2 cup plain yogurt and stir till it mixes with the curry sauce. Serve with rice or bread.

Enjoy!

Rich