------------- 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.
 
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