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Vegetarian Korma In Pappadams

vegetables, curry

1 1/2 pounds sweet potatoes
2 apples
3 tablespoons vegetable oil
1 tablespoon mild curry paste
1 1/2 teaspoons ground cumin
1/4 teaspoon (each) cinnamon, salt and pepper
1 onion; chopped
3 cloves garlic; minced
4 teaspoons minced gingerroot
1/2. cups vegetable stock .
1/3 cup ground almonds
2 cups coarsely chopped green beans
1/4 cup plain yogurt
3 tablespoons chopped fresh coriander
4 large pappadams or flour tortillas

Peel potatoes; cut into 1/2-inch cubes. Core apples; cut into similar cubes. In saucepan, heat oil over medium-high heat; stir in curry paste, cumin, cinnamon, salt and pepper. Add onion, garlic, ginger and potatoes; cook, stirring, for 3 minutes. Add stock and almonds; bring to boil. Reduce heat to medium. Stir in beans and apples; cover and cook, stirring, for 15 minutes or until potatoes are tender. Remove from heat. Stir in yogurt and coriander. Meanwhile, heat 2 pappadams at a time in 350°F oven for 30 seconds or until softer. Place in bowl or tortilla mould; press into shape. Let cool for 30 seconds or until set. Transfer to plates; spoon in potato mixture.

Contributor: Canadian Living Magazine, May, 2000

Yield: 4 servings

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