Curried Vegetable Stew – Beans and Grains

1 c Garbanzo beans — dried

4 c Water

2 c Onions — sliced

3 Cl Garlic cloves — crushed

2 Potatoes — chopped

2 Carrots — sliced

1 Cauliflower — chopped

1 c Peas — frozen

1 c Tomato juice

2 ts Ginger — grated

1 t Coriander — dried

1 t Cumin — ground

1 t Turmeric — dried

1/2 ts Cinnamon

1/8 ts Cayenne — optional

2 tb Tamari soy sauce, low sodium

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





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