Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------SPICE MIX------------------------------
1 tb Ground cumin 1 tb Cinnamon
1 tb Ground coriander seeds 1 tb Nutmeg
1 tb Ground cardamon

-----------------------CASSEROLE MIX----------------------------
1 lb Small white onions 1 ts Fresh hot chili pepper
2 lb Yokon gold or other yellow 1 ts Chopped garlic
- potato 1 tb Grated fresh ginger
1 c Nonfat plain yogurt 1 c Vegetable stock

Blend the spice mixture together and set aside. Peel and slice the
onions and potatoes into rounds 1/4 in thick. Combine the yogart,
chili, garlic, ginger, and 1 tb of the spice mix (store the rest for
later use). In a large stainless steel bowl, toss the sliced onions
potatoes. Add the yogart mixture and spread the veggies in an even
layer togther in a shallow baking dish. Pour the vegetable stock over
the top. Bake in a preheated 350 F oven for 1.5 hrs, until thoroughly
cooked and browned on top. Serve warm.

Serve: 1/4 cup, 147 cals, 1.3 gr fat, 0.5 mg cholesterol, 35.1 mg
sodium By Micheal Lomonaco

From: Eat More Weigh Less by Dr Dean Ornish, Bookman Press Posted by
Joell Abbott 1/95
Submitted By JOELL ABBOTT On 01-16-95

Browse by categories