8 slices bacon, cut into 1/2 inch slices
1 c. chopped onion
1 tsp. minced garlic
3/4 tbsp. curry powder
1 tbsp. flour
1/2 tsp. dried thyme
1 (28 oz.) can peeled tomatoes
1/2 c. julienne peeled carrots
1/2 c. diagonally cut green beans
2 c. cooked, slivered chicken or turkey
1/4 c. raisins

In 2 quart saucepan, fry bacon until crisp; remove and drain on paper towel. Saute onion and garlic in bacon drippings until tender. Stir in curry powder; cook, stirring constantly for 1 minute. Add tomatoes with juice; stirring until flour is mixed in; bring to a boil, stirring constantly and then simmer for 10 minutes. Add carrots and beans; break up tomatoes with wooden spoon; simmer 5 minutes until vegetables are tender. Add chicken and raisins, heat.

Serve over patty shells if desired.

Condiments: salted peanuts, chutney, coconut, sliced scallions or green onions, extra raisins.