| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
12 |
Servings |
INGREDIENTS
| 3 |
c |
Vegetable stock |
| 3 |
c |
Chopped yellow onions |
| 3 |
tb |
Minced fresh garlic; (up to 4) |
| 1 1/2 |
tb |
Ground coriander |
| 1 |
tb |
Paprika |
| 1 |
tb |
Ground cumin |
| 1 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Chili powder |
| 1 1/4 |
c |
Canned diced tomatoes; drained |
| 1/2 |
c |
Chopped cilantro |
| 2 |
c |
Zucchini coins |
| 3 |
c |
Cauliflower florets |
| 2 1/2 |
c |
Baby carrots |
| 2 |
c |
Peeled; chopped sweet potatoes or yams |
INSTRUCTIONS
From "Recipes from the Heart", Chris Leishman
Wilt the onions and garlic with a little of the stock in a
heavy-bottomed pan large enough tohold the entire stew. Toast the
spices in a dry skillet until just beginning to smoke. Transfer to a
plate and set aside until cool. Add the spices and tomatoes to the
onion mixture and cook until heated through. Blanch each vegetable in
boiling stock until just tender. Add the vegetables and cilantro to
the tomato mixture. Cook together until the sauce is the desired
consistency.
Per serving: Calories 108, Protein 4 gm, Fat 1 gm, Carbohydrates 24
gm, Sodium 430 mg.
Posted to EAT-LF Digest by Lisa Canjura-Clayton
<lisakc@mindspring.com> on Apr 08, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
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