Peanut-Coconut Curried Vegetables

1 lg. sweet potato
3 med. carrots
4 med. red-skinned potatoes
1 lg. onion - chopped
1c golden raisins

1c crunchy peanut butter
1 14oz. can coconut milk
3-5t curry powder
salt and pepper

Scrub, but don't peel the potatoes or carrots.  The extra fiber is a good thing.  Cut them into bite-size chunks.  Steam the first group of ingredients until the sweet potatoes are done about half way and the raisins are plumped.  Meanwhile, combine the curry sauce ingredients in a 3-5qt. pot over low heat.  Stir together until well blended.  Drain the vegetables and put them in the pot with the sauce, gently stirring with a big wooden spoon to be sure everything is well coated.

Pour into a 2-3qt. baking dish and bake at 350° for about 20-30 minutes, until everything is bubbly, and the potatoes are cooked the way you like.  Serve this as a vegan-vegetarian main dish or as a side to steamed chicken breasts. . .Lin

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