Koorma Vegetable Curry

1 hours Prep: 10 minutes Cook: 1 hours

166 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	tablespoons	margarine
1	each	onion	hopped
4	each	garlic cloves
14	ounces	italian plum (roma) tomatoes	canned, with liquid, chopped
4	ounces	chilies	mild, canned, drained, chopped
1	teaspoon	ginger	grated
1	teaspoon	coriander
1/2	teaspoon	turmeric
2	each	potatoes	peeled, diced
3	cups	cauliflower florets	bite-sized pieces
2	each	carrots	large
3	tablespoons	cilantro	fresh, chopped
2	cups	string beans	1 inch pieces
1	cup	yogurt	plain, low-fat

Directions

Heat margarine in wok.

Add onion sauté 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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Nutrition Facts

Serving Size 290g

Amount per Serving

Calories 166 30% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 108mg	5%
Total Carbohydrate 27.0g	9%
Dietary Fiber 5.0g	21%
Sugars 8.0g
Protein 5.0g	11%

Vitamin A	88%		Vitamin C	99%
Calcium	11%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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