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

There is nothing in us or done by us, at any stage of our earthly development, because of which we are acceptable to God. We must always be accepted for Christ’s sake, or we cannot be accepted at all. This is not true of us only when we believe. It is just as true after we have believed. It will continue to be true as long as we live. Our need of Christ does not cease with our believing; nor does the nature of our relation to Him or to God through Him ever alter, no matter what our attainments in Christian graces or our achievements in behavior may be. It is always on His “blood and righteousness” alone that we can rest.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Indian	Vegetable	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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 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.

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