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Title: Tandoori Potato & Onion Casserole
Categories: Entree Lowfat Vegetarian Spice
Yield: 4 Servings
| SPICE MIX | ||
| 1 | tb | Ground cumin |
| 1 | tb | Ground coriander seeds |
| 1 | tb | Ground cardamon |
| 1 | tb | Cinnamon |
| 1 | tb | Nutmeg |
| CASSEROLE MIX | ||
| 1 | lb | Small white onions |
| 2 | lb | Yokon gold or other yellow potato |
| 1 | c | Nonfat plain yogurt |
| 1 | ts | Fresh hot chili pepper |
| 1 | ts | Chopped garlic |
| 1 | tb | Grated fresh ginger |
| 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
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