Curried Potatoes and Vegetables

Into a pot of lightly salted cold water, place the potatoes and parboil them for 5 to 7 minutes, until they are almost tender. Drain the potatoes and set them aside.

In a saucepan fitted with a steamer, steam the cauliflower and string beans for 2 to 3 minutes, until almost tender.

In a saut辿 pan over medium heat, heat the vegetable oil. Add the onion and garlic and cook for 2 minutes. Stir in the curry powder and cook, stirring constantly, for another minute. Add the chicken broth or water and the salt to the pan, then add the potatoes and the vegetables. Cover the pan, and simmer gently for 5 minutes, or until the potatoes and vegetables are tender.

Stir in the sour cream and heat gently over low heat. Serve immediately.