Slowcooker Indian Chik'n Stew

Ingredients

• 2 pkgs Morningstar Farms Chik'n strips
  
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 5 tsp. curry powder
• 2 tsp. ground ginger
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper and/or cayenne pepper
• 2 15-oz. cans garbanzo beans (chickpeas), rinsed and drained
• 2 14.5-oz. cans diced tomatoes, undrained
• 1 cup veggie broth
• 1 bay leaf
• 2 Tbsp. lime juice
• 1 9-oz. pkg. fresh spinach (optional)
• Hot cooked rice (optional)

Directions

1. Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chik'n, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.

2. Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice. Makes 8 (about 1-1/2 cup) servings.

Source

Dhal

Ingredients

• 8 ounces yellow lentils (channa dhal)
• 2 medium onions, diced small
• 2 garlic cloves
• 2 teaspoons black mustard seeds
• 1/2 teaspoon chili powder
• 1 teaspoon turmeric
• 1 tablespoon coriander
• 1 teaspoon cumin
• salt and pepper
• water

Directions

1. Wash lentils and pick out all the brown bits (as otherwise this will color the dhal a brown color).
2. Wash; place in a medium saucepan and cover with water 3-4 inches above lentils. Simmer for 45 minutes (lentils should be very soft when cooked), skimming the foam off the top of the water occasionally. Top up with extra water, if necessary.
3. Strain lentils, retaining the liquid. Blend lentils with some of the liquid in blender until smooth. Add more water if necessary--blend should be like a thick paste. Put to one side.
4. Place oil in medium saucepan. Add the mustard seeds and cook stirring until the seeds start to pop. Immediately add the onions and garlic. Cook, stirring until onions are soft. Add all the spices; stir and cook for another minute or two. Add the pureed lentils and stir well until fully mixed.
5. This freezes extremely well. Serve with curry and rice as an accompaniment.

Potato Pea Curry

Ingredients

• 1/4 - 1/3 cup vegetable oil
• 1 medium brown onions, chopped
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cilantro
• 1/2 teaspoon ground fennel
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 2 teaspoons garam masala
• 4 medium potatoes, peeled and chopped
• 1 can tomatoes, undrained
• 1/2 cup water
• 1 cup frozen peas
• 1/2 cup Greek yogurt
• 1 tablespoon parsley or 1 tablespoon mint, chopped

Directions

1. Heat oil in pan.
2. Add onion and garlic, cook until onion is soft.
3. Add potato and spices, cook another 2 minutes.
4. Add tomatoes and water, bring to boil.
5. Simmer for 20 minutes, stirring occasionally.
6. When potato is tender, add peas. Cook until peas are hot.
7. Stir yogurt and parsley or mint together in a separate bowl.
8. Serve curry over rice with a dollop of cooling yogurt.