Veggie Masala

7 Idaho/Russet potatoes

2 cans of baby corn (15 oz)

2 jars of 12.5 oz Tikka Masala (Maya Kairal, this sauce has dairy)

3 zucchinis

2 squash

1/4 curry powder

2 tablespoons of butter (earth balance)

1/8 minced garlic

1 cups of green onion

large pot

strainer

Peel and slice all potatoes.

Place them in large pot and fill with water until all potatoes are covered.

Bring potatoes to a boil and add 2 tablespoons of earth balance butter.

Allow potatoes to a boil until soft but not mushy.

When potatoes are done, pour them into the strainer and sit to the side until later.

Slice 3 zucchini and 2 squash and place in the same pot the potatoes were in.

Pour both jars of masala mix into pot and both cans of baby corn.

Cook on medium

Fold vegetables into sauce until covered evenly

When the mix is warm, add 2 tablespoons of butter, 1/4 cup of curry powder, 1/8 cup of minced garlic, and fold into mix evenly.

Cook for 10-15 mins. Vegetables should be soft but not mushy.

Add potatoes to pot and fold in carefully (be sure not to mash potatoes).

Scoop into bowl, top with green onion, and sprinkle with curry powder.