SPICY POTATOES, CABBAGE, AND PEAS OVER RICE

2 c. rice
4 c. water
5 medium potatoes, peeled, and thinly sliced
2 c. water
1/2 green cabbage
10 oz. of peas
2 t. curry powder
1 t. tumeric
1/2 t. ginger
1/2 t. garlic powder
1/8 t. cayenne pepper
Salt to taste (optional)

Cook rice in 4 c. water in a covered pot over medium-high heat
until done.

In a separate pan, add sliced potatoes to 2 c. of water and heat
over medium-high heat.  Shred cabbage and add potatoes.  Add peas
and spices.  Cover pan. continue heating, stirring occasionally,
until potatoes are tender.  Serve over rice. 
Serves 6.