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Curried Vegetable Stew

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      Title: CURRIED VEGETABLE STEW
 Categories: Main dish, Soups, Vegetables, Low-fat, Mcdougall
      Yield: 8 Servings
 
      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 ts Coriander; dried
      1 ts Cumin; ground
      1 ts 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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