| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
Vegetarian |
Casseroles, Potatoes, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Cumin powder |
| 1/2 |
ts |
Coriander |
| 1/2 |
ts |
Cardamom |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Turmeric |
| 2 |
lb |
Potatoes — Yukon gold |
| 1 |
lb |
Onions |
| 1 |
c |
Yogurt, skim milk |
| 1 |
ts |
Chili pepper — fresh hot |
| 1 |
tb |
Garlic — chopped |
| 1 |
tb |
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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