"Indian Chili"

Title:
"Indian Chili"

Yield:
8 Servings

Categories:
Vegetables




Ingredients:





     6 lg Baking potatoes


     1 lg Onion; peeled and


          -chopped


     2    Cloves garlic; peeled and


          -chopped


     1 ts Ground turmeric


     1 tb Cumin seeds


     2 tb Mild or medium curry paste


          -(I used Thai Kitchen brand


          -red curry paste)


    12 oz Cherry tomatoes


     1 cn (14-oz) red kidney beans;


          -drained and rinsed


     1 cn (14-oz) chickpeas; drained


          -and rinsed (original


          -called for black-eyed


          -peas; which I couldn't


          -find in a can; so I


          -substituted)


     1 tb Lemon juice


     2 tb Tomato paste


   2/3 c  Water


     2 tb Chopped fresh mint or


          -cilantro (optional)


          Salt; pepper plain yogurt to


          -serve (optional)






 Date: 1 May 1996 08:31:35 -0700


 


 From: "Zoe Sodja" 


 Wash, scrub, and prick potatoes. Bake until done, 1 to 1-1/2 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, http://www.erols.com/hosey.