Chickpea Vindaloo
Ingredients:
- 1 onion, sliced thin
- 2 teaspoons fresh gingerroot, minced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 cinnamon stick
- 2 green cardamom pods
- 1 bay leaf
- 1/2 teaspoon cayenne pepper
- 2 1/2 cups fresh mushrooms, sliced thin
- 1 1/2 cups tomatoes, chopped
- 4 tablespoons cider vinegar
- 2 potatoes, peeled and diced
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1/2 cup non-fat plain yogurt
- Salt and pepper to taste
- Vegetable cooking spray
Directions:
Heat the cooking spray in a sauté pan. Add the onion and cook for 2 minutes. Add the ginger,
garlic, cumin, turmeric, cinnamon stick, cardamom pods, bay leaf, and cayenne pepper. Cook for
3 minutes until the onion is tender. Turn the heat up and add in the mushrooms and tomatoes,
cooking 2 minutes longer or until the liquid is absorbed. Stir in vinegar, chickpeas, potatoes,
and 2 cups of vegetable broth, tomato paste, yogurt, salt, and pepper. Simmer for about 10 minutes
or until the potatoes is fork tender. If necessary, add in a little more broth to keep the stew moist.
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