Curried Vegetables - cooking recipe

Ingredients

1 large onion, chopped
2 Tbsp. olive oil
2 Tbsp. curry powder
1 can whole tomatoes, chopped
2 Tbsp. tomato paste
1 small eggplant
1 small head cauliflower
1 lb. red potatoes
1 green pepper
1 can green beans
1 can chickpeas
1 (8 oz.) nonfat yogurt

Preparation

In large skillet on medium heat, saute onion.
Stir in curry powder, tomatoes and paste.
Add 1 cup water.
Bring to boil.
Add cut vegetables.
Simmer 30 minutes.
Add stripped bell pepper, green beans and chickpeas.
Cook 10 more minutes.
Stir in yogurt. Cook 5 more minutes.
Serve immediately.
Makes 8 servings.