I decided we needed to clean all the produce out of the fridge before
it went blue and furry, so I chose to make:

Curry
-----

2 small or 1 large purple-top turnip, peeled and chopped.
6-8 small ("B" size) red potatoes, chopped.
1 Spanish onion, large, chopped.
4-5 slices fresh ginger root, halved.
1 red bell pepper, chopped.
1 green bell pepper, chopped.
6-8 large white mushrooms, chopped.
2 medium-size portobello mushrooms, chopped.
1-2 small zucchini, chopped.
1 can (15oz.) garbanzo beans, drained and rinsed.
1 small head cauliflower, chunked.
1 small bunch scallion, chopped
squeezings from 1 lemon

1/2 - 1 tablespoon ground cumin (to taste)
1/2 - 1 tablespoon curry powder (to taste)

Place the chopped turnips in a microwave-safe bowl, add a splash of
water (1-2 tablespoons?), cover loosely and microwave on high for about 
5 minutes.  Do the same with the potatoes.

Place onion and ginger in a large (6-8 qt.) nonstick pot.  Heat on 
medium-high until onions are translucent, occasionally stirring and
adding water to keep it all from sticking.  When onions are ready,
add the chopped peppers, mushrooms and zucchini and heat through.
When the mushrooms are looking moist and the zucchini is starting
to get soft, add the garbanzos, potatoes, turnips and cauliflower.
If at any time things get dry in the pot, add a bit more water to
keep things from sticking or burning.  You want something the consistency
of a thick stew, for the most part.  A bit wetter than that is fine, too --
the spices added later tend to thicken things up a bit...

When the cauliflower is starting to soften up, stir in the scallions
and the lemon squeezings (be sure to get any seeds out of the lemon
squeezings before you add them!).  Add the cumin, make sure it's
thoroughly mixed in.  Add the curry powder, mix carefully again.
At this point, give it a taste to see if you've got the proportions
good (you may want to start with 1/2 T of the two spices, and adjust up 
until you're happy).

Serve over brown rice.

This, with rice, serves two uf us for 1 dinner and 2 lunches each.  Any
and all of the veggies are available for substitution -- feel free to
use up what's in your fridge, too.  Spinach would have been good in
this, now that I think about it...