Date: Mon, 20 Mar 2000 14:39:50 -0600
From: Laura Galvas (galvas@MERLIN.ARC.NASA.GOV)
Message-id: (4.2.2.20000320143531.00aa5da0@merlin.arc.nasa.gov)
I was in the mood for a spicy curry, and came across this one. Yummy over
brown or basmati rice...
Chickpea Vindaloo from
High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen
Cooking spray
1 medium onion, thinly sliced
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 cinnamon stick
2 green cardamom pods [I found these in an Indian
grocery]
1 bay leaf
1/4 to 1/2 teaspoon cayenne pepper (or to taste)
2 cups thinly sliced mushrooms
2 ripe tomatoes, peeled, seeded and chopped (~ 1 1/2
cups) [I usually NEVER bother with peeling and seeding]
3 to 4 tablespoons wine vinegar or cider vinegar
2 cups cooked chickpeas
2 potatoes, peeled and diced [I didn't peel them]
2 to 3 cups vegetable broth
1 tablespoon tomato paste
1/2 cup nonfat yogurt
salt and freshly ground pepper
1. Heat cooking spray in a large saute pan. Cook the onion
over medium heat for 2 minutes. Stir in the ginger,
garlic, cumin, turmeric, cinnamon stick, cardamom pods,
bay leaf, and cayenne and cook for 2 to 3 minutes
longer, or until the onion is very soft.
2. Increase the heat to high and stir in the mushrooms
and tomatoes. Cook for 2 to 3 minutes, or until most of
the mushroom liquid has evaporated. Stir in the vinegar
and bring to a boil.
3. Stir in the chickpeas, potatoes, 2 cups vegetable
stock, tomato paste, yogurt, salt and pepper to taste.
Simmer for 10 minutes, or until the potatoes are tender.
Add stock as necessary to keep the stew moist. Just
before serving, correct the seasoning, adding vinegar,
salt, or cayenne.
kwlacto lacto