Fricassee of Curried Vegetables

1/4 cup carrots, cut small 1/8 cup onion, cut small 1/4 cup mushrooms, cut small 1/3 cup bell pepper, cut small 1/3 cup tomato , diced 1/3 cup cauliflower, blanched and cut small 1/3 cup broccoli, blanched and cut small Marinade 2 tsp. curry powder 1/2 tsp. garlic, minced or pressed 1/2 tsp. thyme 1 tsp. scallion, finely chopped 1/4 tsp. habenero or scotch bonnet pepper, finely chopped 1/4 cup corn oil 1 cup chicken or vegetable stock salt and pepper to taste

Take 4 dishes and put in each: Dish 1: tomato Dish 2: mushrooms Dish 3: bell pepper, onion, carrots Dish 4: broccoli, cauliflower Combine all marinade ingredients and divide the marinade equally between the 4 dishes. Marinate for 1-2 hours. Sauté the carrots in the marinade for 1 minute then add the onion, mushrooms and bell pepper. Sauté for 1 minute more. Add the stock and simmer for 2-3 minutes. Add broccoli and cauliflower and simmer for about 1 more minute. Add diced tomatoes, salt and pepper and serve.