|Salad oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Curry powder||1 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Carrots||2 Medium, cut into 1/4 inch slices|
|Green beans||1⁄2 Pound, cut into 2 inch lengths|
|Green bell pepper/Red bell pepper||1 , seeded and cut into pieces|
|Cauliflower||1⁄2 Small, separated into flowerets|
|Broccoli||1⁄2 Pound, separated into flowerets, stems peeled and sliced|
|Butternut squash/Banana squash||1⁄2 Pound, peeled and cut into 1 inch pieces|
|Water||3⁄4 Cup (12 tbs)|
Pour oil into a 5 quart pan and place over medium heat.
Add onion and cook, stirring occasionally, until soft.
Stir in salt, curry powder, pepper, ginger, cumin, and red pepper; cook for 1 minute.
Add bay leaves, carrots, beans, bell pepper, cauliflower, broccoli, squash, and water.
Cover and bring to a boil; reduce heat and simmer until vegetables are just tender (about 20 minutes).
Remove cover, increase heat, and cook for a few minutes to reduce pan juices by one half.
Remove bay leaves before serving.