Koorma Vegetable Curry
Ingredients
2 tbsp margarine
1 each hopped onion
4 each garlic cloves
14 oz can plum tom w liquid, chop
4 oz can mild chiles drained chop
1 tsp grated ginger, salt, cumin
1 tsp coriander, dry mustard
1/2 tsp turmeric, nutmeg, cinnamon
2 each potatoes, peeled and diced
3 cup bite sized cauliflower
2 each large carrots
3 tbsp chopped fresh cilantro
2 cup string beans, 1 in. pieces
1 cup plain low fat yogurt
Preparation
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
min., stirring occasionally, then stir in the
cilantro. Simmer for another 20 min 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.
Servings: 6
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