Vegetable Curry Stir Fry

this was mostly inspired by a recipe in a Penzey's Spices
flier that they sent me with some of the best curry powders
and garam masala i've ever cooked with.  highly recommended,
and they ship to austin (http://www.penzeys.com).

heat 2 TB vegetable oil in a large (really) skillet over med-high
heat.  add 2 minced medium onions (white or yellow) and 2 minced
stalks of celery, and stir fry until onions are translucent,
about 5 minutes.  add 1 TB vindaloo seasoning (very spicy-hot),
1 TB garama masala and some red savina pepper (from
http://www.redsavina.com) if you want to give that lip-tingling
sensation some staying power.  more than 1tsp red savina not
recommended for novices.
fry for 2 minutes, then add:
	3 zucchinis, cored and chopped (or see note at end)
	1 big carrot, peeled and chopped
	2 red potatoes in 1/2 " cubes
now cook until everything's heated through (particularly the
potatoes--not soft, but cooked enough to eat comfortably).
add 1 tsp salt, 1/4 tsp black pepper, and a 16 oz can of
garbanzo beans (drain if you want it to be less saucy, don't
if not.  i left half the bean-water in.).  fry/bubble for
3 minutes and then add a cup of warm water with a TB of flour
well-mixed into it.  stir to blend, simmer 15 minutes.

* note:  i substituted cauliflower for zucchini.  put the
cauliflower in about 5-8 minutes after you put in the potatoes
instead of with them so it doesn't completely dissolve if you
go this route.