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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Recipe from the book The McDougall Program for Maximum Weight Loss. Ingredients:
1/3 cup water |
1 small onion, finely chopped |
1 garlic clove, minced |
1/2 teaspoon curry powder |
1/2 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1/8 teaspoon ground cinnamon |
1 pinch ground cloves |
1/2 lb mushroom, sliced |
1 (15 1/2 ounce) can diced tomatoes with juice |
1 (10 ounce) box frozen peas, thawed |
1 (8 ounce) can garbanzo beans, drained and rinsed |
chopped fresh cilantro |
freshly ground pepper |
Directions:
1. Place the water in a large pot. Add the onion and garlic and cook, stirring until the onion softens slightly. Add all the spices and cook 1 minute. Add the remaining ingredients except the pepper and cilantro. Simmer over low heat for 15 minutes.
2. Serve over rice or potatoes, garnished with cilantro and pepper, if desired.
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