Vegetable Curry II

ONE

1 onion, coarsely chopped

3 garlic cloves, finely sliced

1 piece fresh ginger root, finely sliced

2 small chilies, seeded (for a milder hot) and chopped

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1 tsp olive oil

TWO

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

THREE

Chopped vegetables (for example butternut squash, carrots, cauliflower, green peas, potatoes, etc)

1 ripe large tomato, chopped

FOUR

1/2 cup non-fat plain yogurt

1/2 cup non-fat milk

pinch of sugar

salt and pepper to taste

fresh chopped cilantro

In a blender, blend ingredients in ONE until a paste forms. In a sauce pan, sauté the paste on low heat stirring constantly. Add the spices and cook for 3 more minutes until fragrant. Add the ingredients in THREE and stir so the veggies are covered with the spices. In a bowl, mix the ingredients in FOUR. Add them to the veggies. Cook on low for 30 minutes or until all vegetables are tender.

Cool and let it sit over night. Tastes better the next day! Serve over rice and garnish with fresh chopped cilantro.

Original from Perfect Vegetarian