Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   1      medium        onion -- chopped
   2      teaspoons     minced fresh ginger
   2      cloves        garlic -- minced
   1      teaspoon      ground cumin
   1      teaspoon      ground turmeric
   1                    cinnamon stick
   2                    green cardamom pods
   1                    bay leaf
     1/4  teaspoon      cayenne -- * (1/4 to 1/2)
   2      cups          thinly sliced mushrooms
   2                    ripe tomatoes -- peeled, seeded, and
                        -- chopped
   3      tablespoons   wine or cider vinegar -- (3 to 4)
   2      cups          cooked chickpeas -- ***
   2                    potatoes -- peeled and diced,
                        -- ~2c
   1      tablespoon    tomato paste -- **
     1/2  cup           nonfat yogurt
                        salt and freshly ground black pepper

Preparation:

* 1/2t was barely hot; try 1tsp next time. *** 1 can 1. Heat the oil in a large saute pan. Cook the onion over medium heat for 2min. Stir in the ginger, garlic, cumin, turmeric, cinnamon stick, cardamom pods, bay leaf, and cayenne and cook for 2-3min longer, or until the onion is very soft. 2. Increase the heat to high and stir in the mushrooms and tomatoes. Cook for 2-3min, or until most of the mushroom liquid has evaporated. Stir in the vinegar and bring to a boil. 3. Stir in the chickpeas, the pots, 2c vegetable stock, the tomato paste, the yogurt, the salt, and the pepper. Simmer the vinadloo for 10min, or until the pots and chickpeas are tender. Add stock as necessary to keep the stew moist. Just before serving, correct the seasoning, adding vinegar, salt, or cayenne. Vindaloo should be very highly seasoned. Serve over basmati rice with dollops of yogurt and sprigs of cilantro.