2 tbsp. vegetable oil
3 cloves garlic, crushed
1 tsp. cinnamon
2 lg. potatoes, peeled, cut in large cubes
2 lg. carrots, cut into large chunks
2 med. zucchini, cut into slices
1/2 pkg. frozen peas
1 (16 oz.) can whole tomatoes, cut into chunks
1/2 lb. shelled and cleaned shrimp
1 lg. onion sliced
1 tbsp. curry powder
1 1/4 c. water
1/2 c. raisins

Cut potatoes into large cubes. In a large wok or large heavyweight pot heat the oil. Add onions, garlic, and curry and stir-fry until the onions become transparent.

Add cinnamon, water, potatoes, and carrots. Bring to a boil, cover, and lower heat. Allow mixture to simmer for about 10 minutes. Add the zucchini, tomatoes with canned liquid, peas, raisins, and shrimp. Continue cooking, covered, for 10 extra minutes. Serve over bed of rice. Makes 4 servings.