Recipe - Curry Vegetables

One half cup Vegetable stock
1 lg Onion; cut or sliced up thin
2 Cloves garlic; minced
1 tablespoon Ginger
1 tablespoon Curry powder (we like it
with more!)
One half teaspoon Cumin
One half teaspoon Cayenne
2 lg Tomatoes; minced
One half cup Plain yogurt
One half pound Mushrooms; cut or sliced up
1 Green pepper; in strips
2 Carrots; cut or sliced up
3 Zucchini; cut or sliced up
2 cup Cooked garbanzo beans
(optional)

Date: Mon, 4 Mar 1996 20:35:50 GMT

From: Bambi Dingman histcreatr@aol.com

Heat the stock. Add onion, garlic and ginger. Cook until onion is almost
tender. Add curry, cumin, cayenne and tomatoes. Cook until onions and
tomatoes are very soft. Add yogurt, mushrooms, green pepper, carrots, and
zucchini. Stir. Cover and simmer on low until vegetables are nearly
tender. (2025 min). Add the beans if you want them and heat. Serve over
rice. This is delicious!

FATFREE DIGEST V96 #70

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.