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: 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.
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