---------- Recipe via Meal-Master (tm) v8.00

      Title: Vegetables in a Yoghurt and Coconut Sauce
 Categories: Vegetables, Indian
      Yield: 4 servings

    100 g  Green beans, cut into 1cm
           Pieces
     50 g  Carrots, diced into 5mm
           Cubes
     50 g  Peas
    3/4 t  Chilli powder
    1/2 t  Ground turmeric
    3/4 t  Salt
    350    -ml water
    250    -ml unsweetened yoghurt
      2    Green chillies
      1 t  Ground coriander
      2 T  Dessicated coconut
      1 T  Oil
    1/2 t  Mustard seeds
      8    Curry leaves

  Place the vegetables, chilli powder, turmeric, salt and water in a large
  saucepan and bring to the boil. Simmer for about 20 minutes until the
  vegetables are tender. Remove from heat.

  Whisk the yoghurt, green chillies, coriander and coconut together and set
  aside.

  In a large saucepan, heat the oil over medium high heat. Add the mustard
  seeds and curry leaves, and after 5-6 seconds add the vegetables with the
  liquid. Cook for 2-3 minutes. Lower the heat and add the yoghurt mixture
  and stirring occasionally, cook for a further 4-5 minutes. Serve with
  rice.

  Compiled by: Imran C.
  GOLD COAST, 'Oz

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