Koorma Vegetable Curry Ingredients
2 tbsp margarine
1 each hopped onion
4 each garlic cloves
14 oz can plum tom w liquid, chop
4 oz can mild chiles drained chop
1 tsp grated ginger, salt, cumin
1 tsp coriander, dry mustard
1/2 tsp turmeric, nutmeg, cinnamon
2 each potatoes, peeled and diced
3 cup bite sized cauliflower
2 each large carrots
3 tbsp chopped fresh cilantro
2 cup string beans, 1 in. pieces
1 cup plain low fat yogurt
Koorma Vegetable Curry Directions
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.
Serves: 6
Koorma Vegetable Curry Recipe from Recipes To Go
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Food Quotes:
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.
Rev. 2:7
Chili represents your three stages of matter: solid, liquid, and eventually gas.
Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter.
Fran Lebowitz
My favorite animal is steak.
Fran Lebowitz
