World Cuisine
Indian Tomato Curry with Chick Peas and Potatoes
Last Friday was the 3rd night of our Daniel diet…we had been enjoying a few days of eating whole grains, legumes, nuts and seeds, fruits, vegetables and lots of water! On the first night we had mediterranean food, the second night we had veggie burgers, roasted vegetables and potato wedges, but my favorite was the Indian food night. Bekah found some fantastic vegetarian recipes online to try. She was busy sorting and unpacking so I took the recipes she found and adapted them for our delicious Indian food dinner. We tried a Crock Pot dish called Bombay Potatoes meet Chickpea Tomato Curry and a Pan-Tossed Vegetable dish with South Indian flavors.
Here is our version of Indian Tomato Curry with Chick Peas and Potatoes:
Ingredients
3 (15 oz) cans of garbanzo beans, rinsed and drained (we used fresh garbanzo beans that we soaked and cooked in our Crock Pot the day before)
7-8 large Yukon Gold potatoes, skins on, washed and diced (10 cups at least)
3 (15 oz) cans petite-cut diced tomatoes, undrained
2 ½ cups tomato or V-8 juice
1 ½ Tablespoons olive oil
2-3 large onions chopped (at least 3 cups)
6 cloves garlic smashed or minced
1-2 Tablespoon fresh grated ginger
½ teaspoon ground ginger
2-3 Tablespoons curry powder
1-2 Tablespoons chili powder
½ teaspoon cayenne pepper
1 teaspoon cumin
½ teaspoon coriander
2 teaspoons sea salt
In a 5-6 quart slow cooker, add all ingredients and stir until well mixed. Cook on low for 10 hours. Stir every few hours. (You can add 2 cups of cooked chicken an hour before your cooking time ends if you want an alternative to a vegetarian meal). Since we were trying the Daniel diet we serve our meal with brown rice and the pan-tossed …
Bombay Bowl
This weekend, I went to a fantastic restaurant called the Veggie Grill with some really special friends. I ordered a vegetarian meal called the Bombay Bowl, which came highly recommended. This is my best re-creation of that fantastic bowl of healthy deliciousness.
Ingredients
1 yellow onion
20 large or 30 medium brussel sprouts trimmed and cut in half
1 head of cauliflower
4-5 carrots
1-2 parsnips
4-5 small red, white or purple potatoes
(any other veggies that you want to try-beets, broccoli, squash)
1-2 Tablespoons olive oil
1-2 teaspoons curry powder
1 teaspoon tumeric
1 teaspoon dried ginger or 1 Tablespoon grated fresh ginger
1 ½ teaspoon kelp seasoning (Bragg’s Organic Sea Kelp Delight Seasoning)
2-4 cups fresh kale chopped
2 cups cooked quinoa
1 can white cannellini beans (or great Northern beans) drained and rinsed
20-25 raw almonds
COCONUT MILK CURRY SAUCE
1 can coconut milk
1 Tablesoop curry powder
1 Tablespoon brown sugar
2 teaspoons Braggs Liquid Aminos
Serves 4
Prepare the vegetables for roasting by cutting them all into 1 inch bite sized pieces. Place them in a large bowl and pour on 1-2 Tablespoons olive oil and sprinkle with curry powder, turmeric, ginger and kelp seasoning. Toss until vegetables are coated with seasonings. 
Place vegetables in a single layer on 1-2 jelly roll pans covered with foil (for faster clean-up). Roast vegetables in a 450 degree oven for 30 minutes or until fork tender. Stir occasionally and remove from oven.
While veggies are roasting, prepare the quinoa according to package directions (3 cups water and 1 ½ cups quinoa in a pot bring to a boil and turn to simmer and cover for 15 minutes or until water is absorbed and quinoa is tender).
Steam 2-4 cups of kale in a microwave safe bowl with …
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