Like autumn in New England, this masala dish has amazing color, but its wonderful layers of taste are classic Indian. Warm and satisfying enough to make a hearty dinner, this nutritious dish is perfect comfort food on a cool autumn day.
|3||medium onions (chopped)|
|1||red pepper (diced)|
|2||medium new potatoes (cleaned and quartered)|
|2||medium sweet potatoes (cleaned and quartered)|
|1 1⁄2||c||of water|
|19||oz||chick peas (drained)|
|1||lb||of carrots (peeled and sliced)|
|1 1⁄2||c||Stonyfield Organic Low Fat Plain Yogurt|
|Salt and pepper to taste|
Place a large pot (that can be covered) over medium heat and add olive oil. Add onions and cook until they begin to brown, about 5 minutes.
Add garlic and red pepper and cook for about a minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom seed and cayenne, cook until fragrant, about 1 minute. Add new potatoes, sweet potatoes and 1 1/2 cups of water. Cover and let simmer for 10 minutes.
Add chick peas, tomatoes, and carrots. Stir and bring to simmer. Reduce to low heat, stirring occasionally. Add an additional 1/2 cup of water if needed. Cook until carrots and potatoes are tender, about 30-35 minutes. Add salt and pepper to taste.
Stir in yogurt and cilantro before serving. Serve over rice or noodles.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Get tasty seasonal recipes delivered right to your inbox.