2 tablespoons safflower oil
1 tablespoon curry powder
3/4 teaspoon garlic powder
2 pounds russet potatoes, sliced bite sized
3 cups carrots, sliced bite sized
1 cup water
1 1/2 teaspoons salt
1. Heat oil over medium heat. Add the curry powder and garlic and saute for 2 minutes. Add the potatoes, carrots, water and salt. Stir thoroughly until the curry powder is evenly mixed in.
2. Cover and steam on medium-low heat until the potatoes and carrots are soft enough, about 10-15 minutes.
3. Stir every 4 minutes to recoat the vegetables with sauce. Serve over rice.