Yield: 6 servings

Ingredients
1 tablespoon light sesame oil
1 med. onion, coursely chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 lb tiny red or yellow potatoes, washed and halved lengthwise
2 med. carrots, thickly sliced
1 med. head cauliflower, chopped into bite-size flowerets
1/4 tsp. salt
1 cup water
1/3 cup dried prunes
1 cup shelled peas, fresh or frozen
1 cup coconut milk
1/4 fresh cilantro, minced
2 tablespoons lime juice
1/8 tsp. cayenne

Directions
Heat the oil over medium heat in a heavy, high-walled skillet with a tight-fitting lid. Saute the onion and garlic with curry powder for about 2 minutes, then add the potatoes and carrots. Stir and saute 5 minutes.

Add the cauliflower and salt and saute 5 minutes longer. Add the water and prunes then bring to a simmer, cover, and cook 12 minutes, or until vegetables are tender but not soft.

Add peas, coconut milk, cilantro, lime juice, and cayenne. Stir and simmer for 3 minutes, then serve very hot with rice.

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