Tandoori potato & onion casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Ground cumin |
| 1 | tablespoon | Ground coriander seeds |
| 1 | tablespoon | Ground cardamon |
| 1 | pounds | Small white onions |
| 2 | pounds | Yokon gold or other yellow potato |
| 1 | cup | Nonfat plain yogurt |
| 1 | tablespoon | Cinnamon |
| 1 | tablespoon | Nutmeg |
| 1 | teaspoon | Fresh hot chili pepper |
| 1 | teaspoon | Chopped garlic |
| 1 | tablespoon | Grated fresh ginger |
| 1 | cup | Vegetable stock |
Directions
SPICE MIX
CASSEROLE MIX
Blend the spice mixture together and set aside. Peel and slice the onions and potatoes into rounds ¼ in thick. Combine the yogart, chili, garlic, ginger, and 1 tb of the spice mix (store the rest for later use). In a large stainless steel bowl, toss the sliced onions & potatoes. Add the yogart mixture and spread the veggies in an even layer togther in a shallow baking dish. Pour the vegetable stock over the top. Bake in a preheated 350 F oven for 1½ hrs, until thoroughly cooked and browned on top. Serve warm.
Serve: ¼ cup, 147 cals, 1.3 gr fat, ½ mg cholesterol, 35⅒ mg sodium By Micheal Lomonaco
From: Eat More Weigh Less by Dr Dean Ornish, Bookman Press Posted by Joell Abbott 1/95
Submitted By JOELL ABBOTT On 01-16-95