"Indian Chili"

8 Servings

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"Indian Chili" Ingredients

6 lg Baking potatoes	1 cn (14-oz) red kidney beans;
1 lg Onion; peeled and	1 cn (14-oz) chickpeas; drained
2 Cloves garlic; peeled and	1 tb Lemon juice
1 ts Ground turmeric	2 tb Tomato paste
1 tb Cumin seeds	2/3 c Water
2 tb Mild or medium curry paste	2 tb Chopped fresh mint or
12 oz Cherry tomatoes	Salt; pepper plain yogurt to

Instructions for "Indian Chili"

Date: 1 May 1996 08:31:35 -0700 From: "Zoe Sodja" 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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