Categories: Vegetables 
      Yield: 6 servings 
  
      2 tb Margarine                           1 ea Hopped onion 
      4 ea Garlic cloves                      14 oz Can plum tom w liquid, chop 
      4 oz Can mild chiles drained chop        1 ts Grated ginger, salt, cumin 
      1 ts Coriander, dry mustard            1/2 ts Turmeric, nutmeg, cinnamon 
      2 ea Potatoes, peeled and diced          3 c  Bite sized cauliflower 
      2 ea Large carrots                       3 tb Chopped fresh cilantro 
      2 c  String beans, 1 in. pieces          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.