Reader Recipe of the Month

This recipe comes from Jenny and Mike Hirsch, of New York City, who will have to fight over their Vegetarian Times tote bag. Send your favorite original recipe to Kathy Farrell-Kingsley, Food Editor, to the address above.

Indian Medley

SERVES 6 EGG-FREE

Serve this saute with pita bread to soak up the tangy sauce.

1 lb. red-skinned potatoes
2 tsp. curry powder
2 tsp. turmeric
1 1/2 Tbs. olive oil
2 cloves garlic, chopped
1 small red onion, chopped (1 cup)
1 lb. frozen chopped spinach
15 1/2-oz. can chickpeas, with liquid
Freshly ground black pepper
8 oz. nonfat cottage cheese or nonfat
  plain yogurt
1/2 cup raw cashew pieces (2 1/2 oz.)

1. Preheat oven to 425 [degrees] F.

2. Cut potatoes into 1 1/2-inch cubes. In medium bowl, combine potatoes with 1 teaspoon curry powder and 1 teaspoon turmeric. Toss well to coat.

3. Lightly coat baking sheet with cooking spray. Place potatoes on sheet and bake 25 minutes.

4. In large, nonstick skillet, add oil, garlic and onion and cook over low heat, stirring frequently, until garlic turns brown, 5 minutes. Stir in spinach and chickpeas with liquid.

5. Add potatoes to skillet. Season with remaining curry and turmeric and 1/4 tsp. pepper. Cover and cook over medium-low heat for 10 minutes. Add cheese (or yogurt) and cashews and cook, stirring, another 5 minutes. Add salt to taste. Serve hot.

PER SERVING: 312 CAL.; 14G PROT.; 10G TOTAL FAT (2G SAT. FAT); 45G CARB.; 2MG CHOL.; 409MG SOD.; 8G FIBER

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