2 lg. tomatoes, cut into wedges
2 med. carrots, sliced thin
1/2 lb. mushrooms, chopped
2 med. zucchini, cut into chunks
2 c. broccoli or cauliflower flowerets, coarsely chopped
1 red bell pepper, diced
1 1/2 c. cooked garbanzos (chick peas)
1 lg. onion, chopped
6 tbsp. oil (canola, sunflower, or olive)
1 tbsp. fresh ginger, minced
2 cloves garlic, minced
1 tbsp. curry powder
1 1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. mustard seed
1/8 to 1/4 tsp. cayenne
1 c. yogurt

Heat oil in a large skillet or Dutch oven. Saute onion over medium high heat until golden. Add garlic, ginger, and spices. Stir well and cook 3 minutes. Add vegetables and cook over medium low heat for 15 minutes or until carrots are tender. Add garbanzos and heat 5 minutes more. Remove from heat and stir in yogurt. Serve hot over rice. (If reheating, do so over very low heat, or yogurt will curdle.) Add 1/2 cup coconut, if desired, just before serving. Serves 6-8.