Title: Curried Vegetable Stew
Categories: Soup Vegetable Lowfat
Yield: 8 Servings
| 1 | c | Garbanzo beans; dried |
| 4 | c | Water |
| 2 | c | Onions; sliced |
| 3 | | Cl Garlic cloves; crushed |
| 2 | | Potatoes; chopped |
| 2 | | Carrots; sliced |
| 1 | | Cauliflower; chopped |
| 1 | c | Peas; frozen |
| 1 | c | Tomato juice |
| 2 | ts | Ginger; grated |
| 1 | ts | Coriander; dried |
| 1 | ts | Cumin; ground |
| 1 | ts | Turmeric; dried |
| 1/2 | ts | Cinnamon |
| 1/8 | ts | Cayenne; optional |
| 2 | tb | Tamari soy sauce, low sodium |
Recipe by: McDougall Place beans and water in a large pot. Bring to a boil,
remove from heat, cover and let rest 1 hour. Return to heat and simmer 1
1/2 hours. Then add onion, garlic, potato, carrots, tomato juice,and all
the spices. Continue to cook over medium heat 30 min. Then add cauliflower,
cook 20 min. and finally add the peas and cook for 10 minutes more. Serve
over rice or another whole grain. From the Mcdougall Health Supporting
CookBook Vol 1 From the collection of Sue Smith, S.Smith34, Uploaded June
16, 1994