Curried Summer Vegetables

• 1 tsp. sesame or extra virgin olive oil
• 1 large onion, sliced
• 2 medium potatoes, sliced
• 1 large carrot, sliced
• 1 zucchini, sliced
• 20 string beans, sliced
• ½ cup water
• 1 tsp. curry powder
• Optional: add garlic

Sauté potatoes and onion in oil for 5-10 minutes; add carrots and sauté for a few minutes, till them turn bright orange. Add zucchini and string beans and sauté a couple of minutes, till tender. Add water whenever the pot dries out. Add more water for a thinner sauce, and less for a stew. Season to taste with curry. Serves 4-6.