"indian chili"

Categories
Vegetable
Yield
8 Servings
MeasureIngredient
6 larges Baking potatoes
1 large Onion; peeled and chopped
Cloves garlic; peeled and chopped
1 teaspoon Ground turmeric
1 tablespoon Cumin seeds
2 tablespoons Mild or medium curry paste (I used Thai Kitchen brand red curry paste)
12 ounces Cherry tomatoes
1 can (14-oz) red kidney beans; drained and rinsed
1 can (14-oz) chickpeas; drained and rinsed (original called for black-eyed peas; which I couldn't find in a can; so I substituted)
1 tablespoon Lemon juice
2 tablespoons Tomato paste
⅔ cup Water
2 tablespoons Chopped fresh mint or cilantro (optional)
  Salt; pepper plain yogurt to serve (optional)

Date: 1 May 1996 08:31:35 -0700 From: "Zoe Sodja" <zoe_sodja@...> Wash, scrub, and prick potatoes. Bake until done, 1 to 1-½ hrs in regular or 10-15 min. in microwave.

Heat a couple Tbs. of the water in a saucepan, add the onions, and cook gently for 5 min., stirring frequently. Add the garlic, turmeric, cumin seeds, and curry paste, and cook gently for 1 minute. Stir in tomatoes, chickpeas, kidney beans, lemon juice, tomato paste, rest of water, and cilantro. Season with salt and pepper, cover, cook gently for 10 minutes, stirring frequently.

Spoon bean mixture over baked potatoes and garnish with mint sprigs and a dollop of fatfree yogurt if desired.

FATFREE DIGEST V96 #123

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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