Servings
8 s
Ingredients
- 6 large Baking potatoes
- 1 large Onion; peeled and chopped
- 2 Cloves garlic; peeled and chopped
- 1 teaspoon Ground turmeric
- 1 tablespoon Cumin seeds
- 2 tablespoons Mild or medium curry paste (I used Thai Kitchen brand red curry paste)
- 12 ounce 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 tablespoon Lemon juice
- 2 tablespoons Tomato paste
- 2/3 cup Water
- 2 tablespoons Chopped fresh mint or cilantro (optional)
- Salt; pepper plain yogurt to serve (optional)
Directions
- Date: 1 May 1996 08:31:35 -0700 From: “Zoe Sodja”
- ucsc.edu> 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.