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Tandoori Potato & Onion Casserole

low-fat, main dish, spice, vegetarian

----SPICE MIX----
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1 tablespoon ground cardamon
1 tablespoon cinnamon
1 tablespoon nutmeg
----CASSEROLE MIX----
1 lb small white onions
2 lb yokon gold or other yellow potato
1 cup nonfat plain yogurt
1 teaspoon fresh hot chili pepper
1 teaspoon chopped garlic
1 tablespoon grated fresh ginger
1 cup 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

Yield: 4 servings

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