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Curry Vegetables

1/2 c Vegetable stock
1 lg Onion; sliced thin
2 Cloves garlic; minced
1 tb Ginger
1 tb Curry powder
1/2 ts Cumin
1/2 ts Cayenne
2 lg Tomatoes; diced
1/2 c Plain yogurt
1/2 lb Mushrooms; sliced
1 Green pepper; in strips
2 Carrots; sliced
3 Zucchini; sliced
2 c Cooked garbanzo beans (optional)


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!




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