Low fat vegan dishes.
"The fat you eat is the fat you wear". - John McDougall, MD
Wednesday, June 3, 2009
Indian Bean & Dill Casserole with Zucchini & Mushroom
I have typed in my notes that this recipe was adapted from one by Bryanna Clark Grogan. I've had this recipe for a long time and I figure I must have made a few small changes to Bryanna's original recipe as I could not possibly have been so clever as to come up with this wonderful dish.
I love zucchini but hubby doesn't care for it as much as I do. So to make this more palatable for him, I serve this stew with brown rice pasta. Since he loves the pasta, this is how I get away with serving him zucchini.
Also, I think I halved the original recipe as I don't think hubby would go for zucchini leftovers. This recipe can be easily doubled.
1/2 can beans, drained and rinsed (any kind but black beans look good in this recipe) 1/2 large onion, diced 3 - 4 garlic cloves, minced 1/2 tsp ground cumin 1/4 tsp dry mustard 1/4 tsp red chile flakes 1/2 (28 oz) can diced tomatoes lots of fresh dill or 2 Tbsp dried dill 2 bay leaves 1 medium or large zucchini, diced 2 - 3 large mushrooms (chopped or sliced) 1/2 tsp paprika 1 tsp curry powder (or garam masala) salt to taste
Add onion, garlic, cumin, mustard and chile flakes to a heated skillet. Stir fry, adding a little water as necessary to the mixture to keep from sticking and burning, over medium-high heat until the onion softens, about 10 minutes. Add the tomatoes, bay leaves, zucchini, mushrooms, drained beans, dill, paprika and curry powder. Mix well and bring to a boil. Lower the heat and cook, uncovered for 15 minutes or so. Taste for salt and serve basmati rice.