Five reasons why I believe expository preaching is superior to all other styles: 1. Expository preaching models and teaches the congregation how to read and study the Bible for themselves. Most Christians will mimic (in a good sense) the model they see and hear week in and week out in the pulpit. The way they see and hear their pastor approach and handle and proclaim the Scriptures will become, often unconsciously, the way they do so in their own study and devotional life. 2. Expository preaching is the most effective way to teach the content of the Bible. Exposition unpacks for people both the broad sweep of God?s activity in redemptive history and the particular principles and truths of theology so essential for growth in Christ. 3. Expository preaching is the most effective way for the preacher to learn the content of the Bible. The sort of preparatory study essential to preach expositionally enhances the preacher?s growth in the knowledge of the Word in a way that other forms of preaching do not. When one is compelled to preach systematically through a book of the Bible, the preacher finds that he must address a greater number of issues and problems than would otherwise readily spring to mind. 4. Expository preaching is a check against hobby-horse preaching. That is to say, preaching verse-by-verse through a book of the Bible guards the preacher from obsessive preoccupation with his own cherished themes, which are all too often remote from either the interests or needs of the congregation. 5. Expository preaching insures that the people of God will be fed a full, well-balanced diet of the Word of God. The Scriptures are such that consistent exposition will yield teaching on the full range of theological issues, ethics (both individual and corporate), family obligations, social responsibility, etc.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Indian	Vegetables, Indian	4	Servings

INGREDIENTS

4	tb	Oil
2	md	Onions, finely chopped
450	g	Potatoes, diced into 2cm
		Pieces
1	sm	Cauliflower
		Cut into 2cm pieces
1/2	ts	Ground turmeric
1/3	ts	Chilli powder
1	ts	Ground cummin
2		Tomatoes, chopped
1	ts	Salt
1/4	ts	Sugar
200	g	Peas
1/2	ts	Garam Masala (see below)

INSTRUCTIONS

1. Heat the oil in a karahi(wok) over medium high heat
2. Add the onions and fry for 3-4 minutes until light brown
3. Add the potatoes and cauliflower and stir. Add the turmeric, chilli,
cummin, tomatoes, salt and sugar. Stir fry for 2-3 minutes.
4. Add the peas, cover and reduce heat to a medium low and cook for about
20 minutes until the potatoes and cauliflower are tender. During the
cooking period stir the vegetables a few times to stop them sticking.
5. Sprinkle with garam masala.
It's that easy!
Garam Masala means "hot spices" and is a mixture of ground spices that is
used sparingly, sprinkled either on a finished dish or on to the foods just
before it has finished cooking. It is far better to grind your own spices
than to buy the mixture ready-ground. Bought garam masala often contains
inferior quality spices and will not keep its flavour for long.
For homemade garam masala, grind together cardamom seeds from 10 pods, 25g
cinnamon stick, 6 cloves and 6-8 whole black peppercorns. Store in an
airtight jar in a cool place.
Compiled by Imran C.

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