2 tbsp. salad oil
2 c. cauliflower florets
1 c. thinly sliced carrots
1 c. frozen peas
1 sm. clove garlic, minced
1 tsp. salt
1 1/2 to 2 tsp. curry powder
1 chicken bouillon cube
1/2 c. boiling water
2 tsp. cornstarch
1 tbsp. water
1 c. diced tomato
2 tbsp. snipped parsley
1 tbsp. lemon juice

Heat oil to sizzling. Cook cauliflower, stirring, for 5 minutes. Add carrots and cook 3 minutes. Add peas, garlic, salt, curry powder, and bouillon dissolved in water. Cover and simmer a few minutes until vegetables are crisp tender. Thicken with cornstarch and water. Add tomato, parsley, and lemon juice; mix carefully. Serves 5.