Curry Vegetables
By: Shoshanna Levy
Published: Thursday, February 11, 2010 - 10:51pm

Ingredients




cup Vegetable stock
1 lrg Onion, sliced thin
2 Cloves garlic, minced
1 tablespoon Ginger
1 tablespoon Curry powder (we like it with more!)
teaspoon Cumin
teaspoon Cayenne
2 lrgs Tomatoes, diced
cup Plain yogurt
pound Mushrooms, sliced
1 Green or red pepper, in strips
2 Carrots, sliced
3 Zucchini, sliced
2 cups Cooked garbanzo beans (optional)

Preparation

1 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!