Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  red or white potato
  2          teaspoons  unsalted butter
     1/2           cup  onion
  2          teaspoons  garlic
     3/4      teaspoon  ground cumin
     3/4      teaspoon  curry powder
     1/2      teaspoon  ginger
     1/2      teaspoon  turmeric
     1/2           cup  broccoli florets
     1/4           cup  carrot
  4          teaspoons  fresh lemon juice
  2          teaspoons  plain yogurt
  1           teaspoon  cilantro
  4                     red bell pepper
  1                cup  tomato sauce

Preparation:

cook potatoes in boiling salted water until tender, drain well mash well, set aside heat butter in a large skillet, over a medium-low flame add onions and garlic heat and stir for 6-8 minutes add cumin, curry, ginger, and turmeric-mix well add broccoli and carrots heat and stir for 3-4 minutes, until tender-crisp add to mashed potatoes-mix well add lemon juice, yogurt, and cilantro-mix well may be covered and chilled for up to 24 hours roast peppers over a flame or in a broiler, until blackened on all sides place into a paper bag, close bag, and allow to steam for 10 minutes remove and discard blackened skin from peppers remove and discard tops and seeds from peppers pat insides dry with a paper towel spoon potato mixture into cavity of roasted peppers arrange upright into a buttered casserole bake @ 400 degrees for 20 minutes, until heated through drizzle with tomato-ginger sauce serve hot

Nutritional Information:

91 Calories (kcal); 3g Total Fat; (22% calories from fat); 3g Protein; 17g Carbohydrate; 5mg Cholesterol; 382mg Sodium