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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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 5 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 125.7mg||4 %|
|Potassium 358.4mg||9 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 17.7g|
|Protein 2.8g||4 %|
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Calories per serving: 97
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