| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Main dish, Indian, Stews, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Boiling potatoes, peeled cut in 1 1/2" cubes |
| 1 |
lb |
Brussels sprouts tough leaves removed ends trimmed cut in half |
| 1 |
md |
Cauliflower cut in large florets |
| 1 |
lb |
Swiss chard tough stems removed torn in bite-size pieces |
| 2 |
tb |
Olive oil |
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped celery |
| 3 |
lg |
Garlic cloves finely chopped |
| 1 |
tb |
Fresh marjoram or |
| 1 |
ts |
Dried marjoram |
| 1 |
lg |
Zucchini, ends trimmed cut in 1" cubes |
| 2 |
lg |
Carrots, peeled sliced thickly on the diagonal |
| 1 |
ts |
Coarse salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 16 |
oz |
Can chick peas, drained rinsed with water |
|
|
Whole wheat spaghetti or |
|
|
Steamed brown rice |
| 1/4 |
c |
Chopped fresh basil |
INSTRUCTIONS
SERVE OVER
GARNISH
Bring a large pot of salted water to a boil. Cook potatoes, Brussels
sprouts and cauliflower for five minutes. Add Swiss chard and boil
one minute more. Reserve 1/2 cup of the cooking liquid. Drain
vegetables; set aside.
Heat oil in a large Dutch oven over medium-high heat. Add onion,
celery and garlic; saute three minutes. Stir in marjoram, reserved
cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and
reserved vegetables. Stir well, cover, and cook over medium-low heat
until vegetables are just cooked through, 15 to 20 minutes.
Stir in chick peas and just heat through. Transfer to a serving dish
and garnish with basil. Serve over whole wheat spaghetti or steamed
brown rice.
Suzanne Jonker, in "The Herb Companion." Posted by Cathy Harned.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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