Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 6 larges | Baking potatoes |
| 1 large | Onion; peeled and chopped |
| 2 | 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, .