|
Ingredients
|
Quantity
|
|
Olive oil
|
1 tbsp
|
|
Onion – chopped
|
1 medium
|
|
Minced fresh ginger
|
2 tsp
|
|
Garlic cloves – minced
|
2
|
|
Ground cumin
|
1 tsp
|
|
Ground turmeric
|
1 tsp
|
|
Cinnamon stick
|
1
|
|
Green cardamom pods
|
2
|
|
Bay leaf
|
1
|
|
Cayenne
|
¼ to ½ tsp
|
|
Thinly sliced mushrooms
|
2 cups
|
|
Ripe tomatoes – peeled, seeded and chopped
|
2
|
|
Wine or cider vinegar
|
3 to 4 tbsp
|
|
Cooked chickpeas
|
2 cups
|
|
Potatoes – peeled and diced
|
2
|
|
Tomato paste
|
1 tbsp
|
|
Nonfat yogurt
|
1 tbsp
|
|
Salt and freshly ground black pepper
|
|
½ t was barely hot; try 1 tsp next time. *** 1 can
Heat the oil in a large
saute pan. Cook the onion over medium heat for 2min. Stir in the ginger,
garlic, cumin, turmeric, cinnamon stick, cardamom pods, bay leaf, and cayenne
and cook for 2-3min longer, or until the onion is very soft.
Increase the heat to high and stir in the mushrooms and tomatoes.
Cook for 2-3min, or until most of the mushroom liquid has evaporated. Stir in
the vinegar and bring to a boil.
Stir in the chickpeas, the pots, 2c vegetable stock, the tomato
paste, the yogurt, the salt, and the pepper.
Simmer the vinadloo for 10min, or until the pots and chickpeas are
tender. Add stock as necessary to keep the stew moist. Just before serving,
correct the seasoning, adding vinegar, salt, or cayenne.
