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l lb PEI potatoes (about 3-4 medium sized), cut in small wedges
2 carrots, cut in thin slices
2 green onions, cut in 1-inch sticks
1½ cups broccoli, cut in small florets
2 tsp oil
1 tbsp curry powder
1 tsp coriander seeds
¾ cup water or chicken stock salt to taste

Heat oil in pan, add the potatoes and stir-fry. Add remaining vegetables and stir-fry with the potatoes. Add water and the seasoning, cover and let cook on medium heat for 20 minutes. Makes 4 servings.