Curried Veggies

Directions

1. 1
   Peel potatoes.
2. 2
   Cut potato in half width wise and then slice length wise to make long strips
3. 3
   Melt 2 tablespoons butter in a large skillet, add potatoes and onions and fry over medium-high heat until vegetables are tender.
4. 4
   Add broth, zucchini, peas, beans, cucumber, lemon juice and curry powder to skillet.
5. 5
   Simmer until vegetables are tender, if most of the liquid has evaporated, you can add more broth or water.
6. 6
   You don't want to much liquid, but just enough to simmer veggies.
7. 7
   While vegetables are simmering, melt remaining 2 tablespoons butter in a small saucepan.
8. 8
   Add flour, mix well and simmer on low until mixture is browned (Don't let it burn)
9. 9
   When vegetables are tender, add flour and butter mixture to skillet.
10. 10
    Stir in well and continue to simmer until mixture thickens, about 5 minutes.
11. 11
    Season with salt and pepper if desired.