Indian Vegetable Curry

2 - 3 tsp curry powder
1 can 16oz sliced potatoes
1 bag 16oz mixed broccoli, cauliflower and carrots
1 can 15oz chick peas, drained
1 can 14 1/2oz stewed tomatoes
1 can 13 3/4oz vegetable broth
2 tbs cornstarch

Stir curry powder in large skillet over high heat until
fragrant, about 30 seconds.

Stir in potatoes, vegetables, chick peas and tomatoes,
bring to a boil. Reduce heat to medium-high; cover and
cook 8 minutes.

Blend broth with cornstarch; stir into vegetables. Cook
until thickened.
Makes 6 servings.
Serve over rice.