Korean Curried Vegetables

Korean Curried Vegetables

1 medium cucumber
1 large potato (or more)
2 stalks celery
2 large carrots
1/2 each: green, yellow and/or red bell peppers
1 large onion
2 cloves garlic, crushed
1/2 tsp salt (sea or rock blended)
1/2 tsp thyme
1 cup water
1/2 block Korean curry sauce
or 2 tablespoons regular curry powder
Cayenne pepper or other spicy pepper to taste.

Peel cucumber (save for last of cooking time), potatoes
and carrots - chop into 1/2 inch cubes. Chop peppers and
onions into medium size pieces. Saute onion and crushed
garlic in olive oil then add potatoes, carrots and
peppers and saute until onions begin to turn translucent
at edges. Sprinkle with thyme and salt and stir - taste
and add more salt or other seasoning. Add Korean curry
that has been dissolved in the cup of water...

or, if using regular curry powder:

dissolve in one cup of water and add to pan with olive
oil at a high temperature and stir - cook for about one
minute then add veges (except cucumber), onion, garlic,
salt and thyme and more water if necessary to make enough
sauce and cook for about 20 minutes, adding cucumbers
just before turning heat off.

Serve with rice or eat alone as a meal.