Tandoori potato & onion casserole

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Ground cumin
1 tablespoon Ground coriander seeds
1 tablespoon Ground cardamon
1 pounds Small white onions
2 pounds Yokon gold or other yellow potato
1 cup Nonfat plain yogurt
1 tablespoon Cinnamon
1 tablespoon Nutmeg
1 teaspoon Fresh hot chili pepper
1 teaspoon Chopped garlic
1 tablespoon Grated fresh ginger
1 cup Vegetable stock

Directions

SPICE MIX

CASSEROLE MIX

Blend the spice mixture together and set aside. Peel and slice the onions and potatoes into rounds ¼ 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 1½ hrs, until thoroughly cooked and browned on top. Serve warm.

Serve: ¼ cup, 147 cals, 1.3 gr fat, ½ mg cholesterol, 35⅒ 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

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