Curry vegetables
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable stock |
| 1 | large | Onion; sliced thin |
| 2 | Cloves garlic; minced | |
| 1 | tablespoon | Ginger |
| 1 | tablespoon | Curry powder (we like it with more!) |
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Cayenne |
| 2 | larges | Tomatoes; diced |
| ½ | cup | Plain yogurt |
| ½ | pounds | Mushrooms; sliced |
| 1 | Green pepper; in strips | |
| 2 | Carrots; sliced | |
| 3 | Zucchini; sliced | |
| 2 | cups | Cooked garbanzo beans (optional) |
Directions
Date: Mon, 4 Mar 1996 20:35:50 GMT From: Bambi Dingman <histcreatr@...> 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. (20-25 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, .
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