INDIAN -- VIndaloo

[Guest guest]

Ilene: Here's a recipe someone posted on Veg-Recipes previously. I don't know

who it was -- but thanks to whomever deserves the credit!

 

 

* Exported from MasterCook *

 

Chickpea Vindaloo

 

Recipe By :Steven Raichlen's High-Flavor Low-Fat Vegetarian

Serving Size : 2 Preparation Time :0:00

Categories : India

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tbsp olive oil

1 med onion -- chopped

2 tsps minced fresh ginger

2 cloves garlic -- minced

1 tsp ground cumin

1 tsp ground turmeric

1 cinnamon stick

2 green cardamom pods

1 bay leaf

1/4 tsp cayenne -- * (1/4 to 1/2)

2 c thinly sliced mushrooms

2 ripe tomatoes, peeled, seeded, & chopped

--

~1-1/2c **

3 tbsps wine or cider vinegar -- (3 to 4)

2 c cooked chickpeas -- ***

2 potatoes, peeled & diced -- ~2c

1 tbsp tomato paste -- **

1/2 c nonfat yogurt

salt & freshly ground black pepper

 

* 1/2t was barely hot; try 1tsp next time.

** Omitted all tomato additions; add a bit extra liquid as needed.

*** 1 can

1. Heat the oil in a large saute pan.

Cook the onion over medium heat for 2min.

Stir in the ginger, garlic, cumin, turmeric, cinnamon stick, cardamom

pods, bay

leaf, and cayenne and cook for 2-3min longer, or until the onion is very

soft.

2. Increase the heat to high and stir in the mushrooms and tomatoes.

Cook for 2-3min, or until most of the mushroom liquid has evaporated.

Stir in the vinegar and bring to a boil.

3. Stir in the chickpeas, the pots, 2c vegetable stock, the tomato

paste, the

yogurt, the salt, and the pepper.

Simmer the vinadloo for 10min, or until the pots and chickpeas are

tender.

Add stock as necessary to keep the stew moist.

Just before serving, correct the seasoning, adding vinegar, salt, or

cayenne.

Vindaloo should be very highly seasoned. Serve over basmati rice with

dollops of yog and sprigs of cilantro.

 

 

 

 

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Per serving: 419 Calories (kcal); 12g Total Fat; (24% calories from fat); 19g

Protein; 63g Carbohydrate; 1mg Cholesterol; 126mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0