Curry Potatoes and Carrots

Into a pan over medium heat, add Butter (4 Tbsp) . When melted, add Potatoes (2) . Cover and cook for 3 minutes.

Add Carrots (2) , Curry Powder (1 tsp) , Ground Cumin (1/2 tsp) , Salt (1/2 tsp) , Ground Black Pepper (1 tsp) , Dried Basil (1/2 tsp) , Dried Oregano (1/2 tsp) , Dried Rosemary (1/4 tsp) , and Dried Marjoram (1 tsp) . Stir to coat.

Add Onion (1) . Cover and let cook for 5 minutes.

Mix Water (2 cups) and Chicken Bouillon Cubes (2) . Add to the pan. Bring to a boil, then reduce heat to medium-low. Cook for 10-15 minutes, or until potatoes are tender.

Serve over White Rice (to taste) .