Recipe - Indian Chili

6 lg Baking potatoes
1 lg Onion; peeled and
chopped
2 Cloves garlic; peeled and
chopped
1 teaspoon Ground turmeric
1 tablespoon Cumin seeds
2 tablespoon Mild or medium curry paste
(I used Thai Kitchen brand
red curry paste)
12 ounce Cherry tomatoes
1 cn (14oz) red kidney beans;
drained and rinsed
1 cn (14oz) chickpeas; drained
and rinsed (original
called for blackeyed
peas; which I couldn't
find in a can; so I
substituted)
1 tablespoon Lemon juice
2 tablespoon Tomato paste
2/3 cup Water
2 tablespoon Chopped fresh mint or
cilantro (optional)
Salt; pepper plain yogurt to
serve (optional)

Date: 1 May 1996 08:31:35 0700

From: "Zoe Sodja" zoe_sodja@macmail.ucsc.edu
Wash, scrub, and prick potatoes. Bake until done, 1 to 1One half hrs in regular
or 1015 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.