3 med. red skin potatoes, washed
2 carrots, cut in thin slices
3 c. water
1 tsp. salt
6 tsp. oil
1 med. onion, sliced
1 lg. apple, sliced
3 tbsp. flour
2 tsp. curry powder

Boil water and add potatoes, carrots, and salt. Cook about 15 minutes or until tender. Save liquid.

In a large skillet, add oil and fry onions. Add apples slices and cook slowly for about 10 minutes. Sprinkle flour and curry powder over onions and apples to dissolve. Slowly add liquid the vegetables were cooked in. Cook and stir until sauce thickens. Then add potatoes and carrots. Serve over hot rice or noodles.