------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
  
      Title: KOORMA VEGETABLE CURRY
 Categories: Vegetables 999    
   Servings:    6
 
       2 T  Margarine                          1 c  Chopped onion 
 	    4 ea Garlic cloves			    14 oz Can plum tom w liquid,
      chop 
       4 oz Can mild chiles drained chop        1 t  Grated ginger, salt, cumin 
       1 t  Coriander, dry mustard            1/2 t  Turmeric, nutmeg, cinnamon 
       2 ea Potatoes, peeled and diced          3 c  Bite sized cauliflower 
       2 ea Large carrots                       3 T  Chopped fresh cilantro 
       2 c  String beans, 1 in. pieces          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 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.
  
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