Curry Vegetables

Yield:	8 Servings
Categories:	Vegetables

1/2	c	Vegetable stock
1	lg	Onion; sliced thin
2		Cloves garlic; minced
1	tb	Ginger
1	tb	Curry powder (we like it with more!)
1/2	ts	Cumin
1/2	ts	Cayenne
2	lg	Tomatoes; diced
1/2	c	Plain yogurt
1/2	lb	Mushrooms; sliced
1		Green pepper; in strips
2		Carrots; sliced
3		Zucchini; sliced
2	c	Cooked garbanzo beans (optional)