Curry Vegetables

Photo: flickr user jackol

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

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!