Ingredients: 8 Servings
6 Large Baking potatoes
1 Large Onion, peeled and
-chopped
2 Cloves garlic, peeled and
-chopped
1 Tsp turmeric, Ground
1 Tbl Cumin seeds
2 Tbl Mild (or medium curry paste)
-(I used Thai Kitchen brand
-red curry paste)
12 Oz 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 Tbl Lemon juice
2 Tbl Tomato paste
2/3 Cup Water
2 Tbl fresh mint or, Chopped
-cilantro (optional)
Salt, pepper plain yogurt to
-serve (optional)
Method of Preparation: 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, .
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