Delhi Potato & Bean Stew

2 T. tomato paste
2 T. lemon juice
2 bay leaves
1 t. ground cumin
1 t. ground cinnamon
1/2 t. ground coriander
1/4 t. ground cardamom
1/4 t. ground cloves
1/8 t. cayenne pepper, or more to taste
2 c. water
2 t. vegetable oil
3 cloves garlic, crushed
1 t. grated fresh ginger
2 1-lb. cans kidney beans, rinsed and drained, or 4 c. cooked beans
3 medium potatoes, unpeeled, cut into 1" cubes
Salt to taste
1/2 c. plain nonfat yogurt

In a small bowl, combine tomato paste, lemon juice, spices, and water. Mix well.

Heat oil in a large saucepan over medium heat. Add garlic and ginger and cook 1 minute. Stir in spice mixture, then add beans and potatoes. Mix well.

Bring to a boil, cover, reduce heat to medium-low, and simmer, stirring occasionally, 1 hour or until potatoes are tender. Remove and discard bay leaves. Add salt to taste.

Top each serving with a heaping spoonful of yogurt.

Makes 6 servings.

Adapted from The Meatless Gourmet, p. 371.