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 vegetables in the following recipe but you could serve with warn Naan bread, hummus, and a large green salad.

Check back tomorrow for the recipe for Pan-Tossed Vegetables-we used brussel sprouts, cabbage and cauliflower.

Have you tried healthy recipes from different cultures?