------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
Title: Koorma Vegetable Curry
Categories: Indian
Servings: 6
2 tb Margarine
4 cl Garlic
4 oz Can diced chiles; drain
1 ts Coriander
1 ts Dry mustard
2 Potatoes; peeled, diced
2 lg Carrots
2 c String beans; 1" pieces
1 c Onion; chopped
14 oz Can diced tomatoes
- with liquid
1 ts Ginger; grated
1 ts Salt
1 ts Cumin
1/2 ts Turmeric
1/2 ts Nutmeg
1/2 ts Cinnamon
3 c Cauliflower; bite-sized pieces
3 tb Fresh cilantro; chopped
1 c Plain low fat yogurt
Heat margarine in wok. Add onion saute until translucent. Add
garlic continue until onion golden. Add tomatoes, chiles, ginger,
salt, and spices. Bring to a simmer, then stir in potatoes,
cauliflower, and carrots. Cover and simmer over medium-low heat for
10 minutes, stirring occasionally, then stir in the cilantro.
Simmer for another 20 minutes over low heat, until vegetables and
tender but firm. While cooking, there should be enough liquid to
form a sauce; if needed add additional water, but not so much that
becomes soupy. Steam string beans separately until bright green and
crisp tender. Stir into vegetable mixture. Remove from heat and
stir in yogurt. Serve at once.
