| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | Vegetarian | Casseroles, Potatoes, Vegetarian | 8 | Servings |
INGREDIENTS
| 1/2 | t | Cumin powder |
| 1/2 | t | Coriander |
| 1/2 | t | Cardamom |
| 1/2 | t | Cinnamon |
| 1/2 | t | Nutmeg |
| 1/2 | t | Cayenne pepper |
| 1/2 | t | Turmeric |
| 2 | lb | Potatoes, Yukon gold |
| 1 | lb | Onions |
| 1 | c | Yogurt, skim milk |
| 1 | t | Chili pepper, fresh hot |
| 1 | T | Garlic, chopped |
| 1 | T | Ginger root, grated |
| 1 | c | Chicken broth |
INSTRUCTIONS
Blend the spices together and set aside. Peel and slice the onions and potatoes into rounds 1/4 inch thick. Combine the yogurt, chili, garlic, ginger, and spice mix. In a large bowl, toss the sliced onions and potatoes. Add the yogurt mixture and spread the vegetables in an even layer in a shallow baking dish. Pour the stock over the top. Bake in preheated 350 degree oven for 1 1/2 hours, until thoroughtly cooked and browned on top Recipe By : Eat More, Weigh Less, Dean Ornish From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 4
Total Fat: <1g
Cholesterol: <1mg
Sodium: 119.6mg
Potassium: 205.2mg
Carbohydrates: 8.8g
Fiber: 1.3g
Sugar: 4.9g
Protein: 3.2g