Curried Vegetable Stew Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Garbanzo beans, dried
4 cup: Water,
2 cup: Onions, sliced
3 centiliter: Garlic cloves, crushed
2: Potatoes, chopped
2: Carrots, sliced
1: Cauliflower, chopped
1 cup: Peas, frozen
1 cup: Tomato juice,
2 tsp: Ginger, grated
1 tsp: Coriander, dried
1 tsp: Cumin, ground
1 tsp: Turmeric, dried
1/2 tsp: Cinnamon,
1/8 tsp: Cayenne, optional
2 tbsp: Tamari soy sauce, low sodium
Directions:
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
Source from luhu.jp
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
Source from luhu.jp