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This wonderful curry recipe was shared with me by Cynthia Katz, food columnist and cooking instructor, of Saskatchewan, Canada. For more of Cynthia's great recipes and to subscribe to her free monthly newsletter, e-mail her at Cynthia Katz.

Cynthia says, "Before I was 21, I had never tasted a curry. It was always something exotic until I went to dinner at a friend's apartment where I had lamb curry. The meal was so sensational I think I dreamth about it for several days - not to mention spent many hours trying to duplicate the recipe. I now love to make curries - ones with lamb, chicken, beef or even vegetarian. Here's a tasty curry made with vegetables and beans. Serve it over rice and you'll have a complete protein. My family also likes it with a slice of grainy homemade bread."

1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic, peeled and finely chopped
2 large potatoes, peeled and chopped
1 large carrot, peeled and sliced
1 1/2 tablespoons mild Indian curry paste, like Patak's brand* (not the Thai style)
1/4 teaspoon ground cumin
1/2 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1 large or 2 medium tomatoes, peeled and chopped
1 bay leaf
4 cups chicken or vegetable stock
2 (19-ounce) cans mixed beans
1 apple, peeled and chopped
2 tablespoons sweet mango chutney
3 teaspoons cornstarch diluted in 1 tablespoon water
6 baby bok choy, sliced thinly and thick white ends removed (keep for another use) or 1 (10-ounce) package baby spinach, rinsed and trimmed
3/4 teaspoon salt
Cooked white or brown rice
Plain yogurt

* Available in most supermarkets

In a large frying pan over medium heat, heat olive oil; add onion and garlic and saute for approximately 1 to 2 minutes or until soft. Add potatoes and carrots; cook an additional 5 minutes. Add curry paste, cumin, curry powder, and cinnamon; cook and stir for 1 minute. Add chopped tomato, bay leaf, and chicken or vegetable stock; bring to a boil, scraping the bits off the bottom. Reduce heat to low and simmer approximately 20 minutes, uncovered, stirring occasionally until vegetables are soft.

Add beans, apple, mango chutney, and cornstarch mixture; simmer several minutes longer. Add bok choy or spinach and stir until wilted. Season with salt and remove bay leaf. Remove from heat and serve with white or brown rice. Pass around plain yogurt and additional chutney for toppings.

Makes 4 servings.