Date: Thu, 25 May 95 14:05:05 PDT
From: "Diane Carpenter" (Diane.Carpenter@Forsythe.Stanford.EDU)
The question about the fat content of curry paste caught my eye, as
I've recently discovered that another Indian condiment/spice -
tandoori paste - works fabulously with black beans. The tandoori
paste I have is Patak's. I checked out the ingredient list, and
there's no oil listed. At Whole Foods I saw a "Mild" version of the
brand I use; again, no oil listed, but this version was labelled as
having 30 calories/10 CFF per serving. (I think a serving is 1
tablespoon). Anyway, tandoori paste is very spicey and vinegary, so
a little goes a long way.
Here's what I tried: (Makes about 4 servings)
Tandoori Beans
1 Tbsp. chopped garlic
7 mushrooms, sliced
1 yellow onion, diced
2 cans Westbrae black beans, drained
1 two- or three-inch cube lf tofu, crumbled
2 Tbsp. tandoori paste, or to taste
red pepper, to taste
Saute garlic, mushrooms, and onion in 1/4 cup water. Add black
beans, simmer 5-10 mins. Crumble tofu over mixture. Add tandoori
paste and red pepper (if desired); stir in. Cook over low heat 5-10
mins. Note: Tandoori paste is a very un-subtle pink in hue. It
definitely affects the color of this dish, esp. the tofu. Tastes
great, though! Serve with ww chapati or tortillas.
This dish goes *really* well with Cucumber Vinaigrette (recipe can
be found in "The McDougall Program: 12 Days to Dynamic Health").
kwvegan vegan
kwvegan vegan