Ingredients
1 large onion, chopped
2 shiitake mushrooms, sliced
1 tablespoon curry powder
¼ teaspoon chopped ginger
1 large carrot, sliced
1 stalk celery, sliced
1 cup green beans, sliced
1 bell pepper, chopped
1 cup cauliflower, in bite-sized pieces
1 cup broccoli, in bite-sized pieces
1 small butternut squash, diced into ½ inch cubes
2 tablespoons raisins
1 small parsnip, chopped
½ cup waterCooked rice

Directions

1. Brown onion in a skillet.

2. Stir in curry, ginger, mushrooms, and water and cook until reduced to a sauce.

3. Steam the rest of the vegetables in a separate pot for about 10 minutes. They should have a crunchy texture.

4. Serve the vegetables over the cooked rice, and pour the sauce over the mixture.

Source:
The Cancer Fighting Recipe Book, compiled by E. Rusty Morgan, 2002.