eternal life seven veg stew

[Guest guest]

1. onion

2. potato

3. cauliflower

4. eggplant

5. kohlrabi/turnip

6. bell pepper

7. peas

 

 

* Exported from MasterCook *

 

India's Eternal Life Seven Vegetable Stew

 

Recipe By :Arthritis Cure Cookbook by Adderly and De Angelis

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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

3 garlic cloves

1 walnut-size knob fresh ginger root

2 tablespoons unsalted butter

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground turmeric

5 plum tomatoes -- quarter

1/2 cup raw cashews (unsalted) -- divided

1 tablespoon tahini

1 1/2 cups water (purified water) -- divided

1/2 teaspoon salt -- or to taste

4 small white onions -- peel; leave whole

6 small new potatoes (2-inch diameter)

1/2 cauliflower head -- break into florets

1 small eggplant -- trim, peel, cube

2 kohlrabi or white turnips -- trim, quarter

1 large red bell pepper

4 stems fresh coriander (cilantro)

1/2 cup fresh peas

2 cups cooked basmati rice (optional) -- for accompaniment

 

In a blender or food processor, pulse chop garlic and ginger finely. Heat the

butter in a large pot on a high flame. Add the garlic and ginger; saute until

golden, about 1 minute. Add the cumin, ground coriander seed and turmeric. Turn

off the flame and stir thoroughly to warm and blend the aromatics.

 

Pulse chop the tomatoes. Add half the cashews and all the tahini. Puree until

smooth. Add 1/2 cup water and salt and puree again. Pour into the pot with the

remaining water. Bring to a boil on a medium-high flame, covered. Reduce heat

and simmer about 8 minutes.

 

Meanwhile, core the bell pepper removing the inner ribs. Coarsely pulse chop.

 

Add the onion, potatoes, cauliflower, eggplant, kohlrabi or turnip and bell

pepper to the simmering pot. Continue simmering, covered, until the vegetables

are tender, about 25 minutes.

 

Pull chop fresh coriander and add along with peas to stew. Stir to incorporate

and cook for another 1 to 2 minutes, covered.

 

Taste and add salt if needed. Spoon stew into a large tureen or bowl and garnish

with the remaining 1/4 cup cashews.

 

Serve with basmati rice: 569 Calories; 18g Fat (26.9% calories from fat); 16g

Protein; 93g Carbohydrate; 15g Dietary Fiber; 16mg Cholesterol; 333mg Sodium.

Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 3 Fat.

 

Tip - Include ginger in foods frequently. It will help reduce welling and to

override the discomforts from inflammatory osteoarthritis.

 

VARIATIONS: Replace butter with ghee or extra virgin olive oil. For the potatoes

try red, white or yukon gold. For peas, try petite, sugar snap or snow peas.

Replace cilantro with mint or flat leaf parsley.

 

Copyright:

" 1998 Affinity Communications Corp "

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

 

Per Serving (excluding unknown items): 459 Calories; 17g Fat (31.4% calories

from fat); 14g Protein; 70g Carbohydrate; 13g Dietary Fiber; 16mg Cholesterol;

332mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 3

Fat.

 

NOTES : Conceived on the banks of Banaras, the " eternal city " in India, this

hearty dish will give you a day's allowance of vegetables -- and a delicious

meal at the same time. Serve on whole grain basmati rice or udon noodles. Scoop

some leftovers on top of toast for a great lunch.

 

Nutr. Assoc. : 0 3520 0 0 0 0 0 262 0 1582 0 0 904219 0 0 27151 0 383 0

2130706543

 

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