Vegetable-Shrimp Curry

4 scrubbed baby potatoes – Yukon golds or reds

1 bunch of broccoli

2 carrots

2 celery stalks

1 onion

1± big clove garlic

½± c raisins (or candied ginger)

1 14–18oz jar/can of curry simmer sauce

1 12oz package of frozen shrimp – thaw and clean

Cut the potatoes in eights. Slice the carrots and celery in big pieces, separate the broccoli into florets and slice the peeled stem. Combine these in a big non-stick frying pan with ¼–½ cup of water, cover and simmer slowly, 5-8 minutes, or until the color of the carrots and broccoli brightens. Add chopped onion, garlic, raisins (or candied ginger) and curry sauce, simmer another 5 minutes, toss in the shrimp, stir, cover, heat through a few minutes and serve, as is, or with some plain Greek yogurt. . .Lin