Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 T Margarine 1/2 t Turmeric, nutmeg, cinnamon
1 Hopped onion 2 ea Potatoes, peeled and diced
4 ea Garlic cloves 3 c Bite sized cauliflower
14 oz Can plum tom w liquid, chop 2 ea Large carrots
4 oz Can mild chiles drained chop 3 T Chopped fresh cilantro
1 t Grated ginger, salt, cumin 2 c String beans, 1 in. pieces
1 t Coriander, dry mustard 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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