Yield: 6 Servings
|1½ cup||Chopped onion|
|2 \N||Cloves garlic, minced|
|\N \N||Water, as needed|
|½ teaspoon||Curry powder|
|¼ teaspoon||Red pepper flakes|
|½ teaspoon||Salt, or less|
|½ teaspoon||Black pepper|
|6 cups||Sweet potatoes, cubed|
|1 cup||Chopped red bell pepper|
|2 cups||Chopped eggplant, peel (optional)|
|½ cup||Water, or broth|
|15 ounces||Garbanzo beans, cooked|
|16 ounces||Low-salt tomatoes, chopped|
|\N \N||Fresh cilantro leaves, for garnish|
Prepare the vegetables as noted. Combine onions and garlic in a large saucepan and cook, covered, over low heat until tender, about 10 minutes, or until the onion is soft and translucent. Add a little water or vegetable broth as needed to prevent scorching. Measure spices into a bowl: the turmeric thru black pepper. Stir in the spice blend and cook for 3 minutes.
Add the potatoes, bell pepper, eggplant and water or vegetable broth and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes. Add the garbanzos, tomatoes and raisins and simmer, covered, until the potatoes are tender, about 35 minutes. Sprinkle with fresh cilantro before serving.
CALS 324 (0 CHOL; 2 G FAT)
705 MG SODIUM (publisher's estimate) PREPARE VEG: Potatoes: 2 or 3, peeled, cut into 2-inch cubes (2-½ pounds); Use sweet potatoes, yams, yukon golds, etc.
Red Bell Pepper: 1 medium, core and coarsley chop (1 cup); use raw. See Judy's note.
Eggplant: 1 small (about). Jab peel with fork; cut into 2-inch cubes (2 cups).
Garbanzo beans (or chickpeas): cooked/canned. Rinsed (about 2 cups) Tomatoes: canned, chopped; with juice (about 2 cups).
Raisins: black or golden.
Cilantro or other fresh herb like lemon basil, mint, Italian parsley, watercress, etc.
+Judy's version: sweet potatoes, whole tomatoes (chopped), omit garbanzos, a 7-oz jar of "fire-roasted" red peppers, rinsed.
+Pat's version: as written except yams; lemon slices.
Recipe by: LA Times /King Sydication /1997 Jan /Judy Posted to Digest eat-lf.v097.n037 by PATh <phannema@...> on Feb 07, 1997.