Slow Cooker Split Pea Daal with Veggies

ONE
1 onion, diced
6 cloves of garlic, pressed



TWO
1 T ginger, grated
2 T cumin seeds
1 t coriander powder
1/4 t tumeric
2 t black mustard seeds



THREE
15 oz diced tomatoes (fresh or canned)
4 cups vegetable broth
4 cups water

2 cups split chickpeas

FOUR
1 package thawed frozen veggies (if using fresh, add to the other ingredients)
1/4 cup fresh chopped cilantro (or to taste)

Rinse the split peas thoroughly and drain. In a pan, sautee the ingrediwnts in ONE with a few T of water, covered, over low heat, until transalucent. Add TWO and cook for 3 more minutes. Transfer to the slow cooker and add THREE and cook on low for 7 hours (or on low for 4 1/2). Add FOUR and let it sit on warm for 30 minutes. Adjust seasonings and serve with warm bread.

Original found in Pinterest.com

(Crockpot) Chickpea and Lentil Curry

ONE
1 onion, chopped
5 garlic cloves, pressed

TWO
1 t fresh grated ginger
1/4 cup tomato paste
1 T curry powder
1 t coriander
1 t thyme
1/2 t cumin
1/4 t cayenne pepper
1/4 t turmeric

THREE
1/2 cup dried brown/green lentils, rinsed
1 green bell pepper, chopped
3 cups cauliflower, chopped into small florets
1 large russet potato, cubed
3 cups (or 2 15oz cans) cooked chickpeas, drained and rinsed
1 1/2 cups water
salt and pepper, to taste

FOUR
2 T spicy mango chutney
1 T rice vinegar (or white wine vinegar)

FIVE
1/2 thawed frozen peas

1/4 cup fresh chopped cilantro.

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 6 1/2 hours or on high for 4. In a bowl, combine the ingredients in FOUR, and add to the curry, along with FIVE. Cook for 30 more minutes. Before serving, you may puree a cup or two of the stew and then stir it back in the pot or leave as is. Add the cilantro and serve over rice.

Original in Fresh from the Vegan Slow Cooker

(Crockpot) Lentil Dal

ONE
1 onion, chopped

TWO
1 1/2 t fresh minced ginger
1 t ground cumin
1 t ground coriander
1/2 t turmeric
1/2 t dry mustard
1/4 t cardamom
1/4 t cayenne pepper

 THREE
1 cup red lentils, rinsed
1 cup brown/green lentils, rinsed
4 cups water
 salt and pepper, to taste

FOUR
1/4 cup fresh chopped cilantro

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 8 hours or on high for 5. Add the cilantro and serve over rice and roasted veggies.

From Fresh from the Vegan Slowcooker

Potato Chickpea Curry

3 large potatoes, peeled, chopped, and boiled till soft

ONE
1 tsp olive oil
1 onion, chopped
6 cloves garlic, pressed or minced

TWO
10oz spinach (fresh or, if frozen, thawed first)

THREE
30oz cooked chickpeas (drained and rinsed). Puree half of the chickpeas in a blender with a bit of water
1 tbsp fresh grated ginger
2 tsp curry powder
2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp ground cloves

FOUR
15oz stewed tomatoes (drained and pureed with 1/4 tsp cayenne pepper)

In a large saucepan, saute the ingredients in ONE, covered, until onions are translucent.  Add the ingredients in TWO and simmer, covered, until wilted. Add the ingredients in THREE and simmer, covered, adding a bit of water if needed, for about 5 minutes. Preheat the oven at 375F. In a casserole, pour half of the curry mixture, smoothing it into a layer. Pour the tomatoes on top creating another layer. Spread the reminder of the curry on top and smooth it out. Cover and bake for about 45 minutes. Serve with rice or by itself with a dollop of fat-free Greek yogurt.

Adapted from fatfree.com

Curried Lentils with Sweet Potatoes

ONE
1 tsp olive oil
1 onion, chopped
4 cloves garlic, minced or pressed

TWO
1 medium piece ginger root, grated
1 1/2 tsp garam masala
1 1/2 tsp curry powder
1 chili pepper, seeded and minced (optional)

THREE
5 cups vegetable broth or water
1 1/2 cups dried brown lentils
1 bay leaf

FOUR
2 large sweet potatoes, chopped

FIVE
1 bunch swiss chard, center ribs removed, chopped thinly
salt, to taste

SIX
1/3 cup chopped fresh cilantro
zest and juice of 1 lime

In a large pot, sauté the ingredients in ONE, covered, over medium heat, until translucent. Add the ingredients in TWO and simmer, stirring for 2 minutes. Add the ingredients in THRE, bring to a boil, reduce heat to medium and cook, covered partially, for 15 minutes. Add the ingredients in FOUR and cook for 10 more minutes. Add more liquid as necessary. Stir in the ingredients in FIVE until the chard is wilted, about 10 more minutes. Just before serving, add the ingredients in SIX.

Original from smittenkitchen.com

Gobi Aloo (Curried cauliflower)

ONE
1 1/2 tsp cumin seeds
4 garlic cloves, pressed
1 tbsp grated fresh ginger
1 tsp olive oil

TWO
2 medium potatoes, peeled and cubed
1 tsp turmeric
1  tsp paprika
1 1/2 tsp ground cumin
1 tsp garam masala
1/3 water (more if needed)

THREE
1 medium cauliflower, cut in florets
1 tbsp chopped fresh cilantro
salt, to taste

In a saucepan, sautee the ingredients in ONE for a few minutes, over low heat. Add the ingredients in TWO and simmer, covered, until the potatoes are almost tender (about 15 minutes). Add more water if needed. Add the ingredients in THREE and simmer, covered, until all the vegetables are tender.

Original from Allrecipes.com

Badshahi Khichdi

ONE

1 tsp olive oil

2 tsp cumin seeds

TWO

1 onion, choped

3 cloves garlic, pressed

2 tbsp fresh grated ginger

1 hot pepper, minced

THREE

2 carrots, chopped

2 medium potatoes, cooked (microwaved or steamed), cubed

1/2 cup frozen green peas

1/2 cup frozen or canned green beans

1 cup green split peas (rinsed)

3/4 cup basmati rice

1 tsp garam masala

1 tsp turmeric

salt, to taste

FOUR

3 1/2 cups water

Sauté the ingredients in one until fragrant. Add the ingredients in TWO and sauté, covered, over low heat, until translucent. Add the ingredients in THREE and cook, over low heat, stirring constantly, for a few minutes. Add the water and bring to a boil. Lower the heat and cook over medium-low heat for about 20 minutes or until the rice and peas are tender. Add more water if necessary. Serve with fat-free yogurt.

Original from Krishna Dave (www.magicalfashions.com)

Tofu Keema

1 package firm tofu

2 tsp cumin seeds
1 tsp olive oil

ONE
1 onion, chopped
3 garlic cloves, minced or pressed
1 tsp fresh grated ginger

TWO
2 tsp curry powder
1 cup vegetable broth
1/4 tsp chili powder, or to taste
salt, to taste

THREE
1 cup green peas, thawed
1 cup tomatoes, chopped
1 hot pepper, seeded and minced
the juice of half a lime
a bunch of chopped fresh cilantro

Drain the tofu, place in a colander and place a plate on top. Put something heavy on top of the plate to press the liquid out of the tofu block. Let it press for 30 minutes. In a saucepan, sauté the seeds until they start to pop. Add the ingredients in ONE and cook, covered, on low, until the onions are translucent. Mince the tofu and add to the pan, together with the ingredients in TWO. Cook, covered, for 10 minutes. Add the ingredients in THREE and cook for 10 minutes. Serve with brown rice.

Original in Allrecipes.com

Indian Saag (greens!)

ONE
1 tsp olive oil
2 tsp cumin seeds
2 tbsp ground turmeric
1 hot pepper, seeded and minced
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TWO
1 lb bitter greens (kale, collard, turnip greens...)
1 lb fresh spinach
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THREE
2 tbsp flour/cornstarch dissolved in 3 tbsp water (add the water gradually)
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt (or more, to taste)

In a big pot, sauté the ingredients in ONE, over low heat, until fragrant (about 3 minutes). Add the ingredients in TWO, cover, and cook, stirring occasionally until the greens have wilted. Add the ingredients in THREE. Serve over rice.

Original from Allrecipes.com

Red Lentil Curry

ONE
water
2 cups red lentils, rinse until water runs clear

TWO
1 onion, chopped
1 tsp olive oil

THREE
2 tbsp curry paste
1 tbsp curry powder
1 tsp each of: ground turmeric, ground cumin, chili powder, salt, white sugar, minced garlic, grated ginger root

FOUR
1 large (14oz) can diced tomatoes

Put the lentils in a saucepan, cover with water, bring to a boil and then simmer until tender (about 10 min) and drain. In the meantime, sauté the onions on low heat, covered, until translucent. In a bowl, mix the ingredients in THREE. Add the spice mix to the onions and cook, stirring constantly, for 3 minutes. Stir in the tomatoes and simmer for about 5 minutes. Stir in the lentils. Serve warm over basmati rice.

From allrecipes.com

Indian Cauliflower

1 cauliflower

1 tsp olive oil

1/2 tsp turmeric

1 onion, minced

1 tsp olive oil

2 large tomatoes, chopped (or canned tomatoes)

3 tbsp garam masala

1 tsp garlic powder

Cut the cauliflower in large florets. In a small bowl, mix the olive oil and turmeric, and brush the florets with the mixture. Place the cauliflower in a steaming basket and steam until tender but firm. In a saucepan, sauté the onions, covered, over low heat until translucent. Add the rest of the ingredients and simmer for about 10 minutes. Serve the cauliflower over rice and pour some of the sauce on top. Yum!

Adapted from allrecipies.com

Red Lentil Soup

1 tsp olive oil

1 large onion, chopped

2 cloves garlic, minced or pressed

1 tablespoon tomato paste

1 teaspoon ground cumin

salt and pepper, to taste

1/8 teaspoon chili powder, or to taste

1 (32 ounce) carton vegetable broth

1 cup red lentils

1 large carrot, diced

2 tablespoons lemon juice

3 tablespoons chopped fresh cilantro

1 pinch chili powder, to garnish

Sauté the onion and garlic on low heat and covered until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, salt, black pepper, and chili powder. Cook and stir 2 minutes more until the spices are fragrant. Stir in the broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until the lentils are soft, about 30 minutes. Pour half of the soup into a blender and puree it or use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.

Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with a sprinkle of chili powder to serve.

Original in allrecipies.com

Potatoes Madras

ONE

1 tsp olive oil

2 medium potatoes, peeled and cubed

1 sweet potato, peeled and cubed

1 small cauliflower, cut in florets

1 large onion, diced

4 garlic cloves, minced or pressed

TWO

1 tbsp curry powder

1/2 tbsp ground ginger

THREE

1/2 cup red lentils

1 (15 oz) can chopped tomatoes

1 1/4 cups vegetable stock

2 tbsp malt vinegar (or a white vinegar)

1 tbsp mango chutney

salt and pepper, to taste

(green peas, optional)

fresh chopped parsley to garnish

In a large pot, sauté the ingredients in ONE on low heat, covered, until the onions are translucent. Stir in the ingredients in TWO and cook for about 3 minutes. Stir in the ingredients in THREE and simmer for 20 minutes. Top with parsley and serve over rice.

Original from allrecipes.com

Vegetable Curry II

ONE

1 onion, coarsely chopped

3 garlic cloves, finely sliced

1 piece fresh ginger root, finely sliced

2 small chilies, seeded (for a milder hot) and chopped

__________________________________

1 tsp olive oil

TWO

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

THREE

Chopped vegetables (for example butternut squash, carrots, cauliflower, green peas, potatoes, etc)

1 ripe large tomato, chopped

FOUR

1/2 cup non-fat plain yogurt

1/2 cup non-fat milk

pinch of sugar

salt and pepper to taste

fresh chopped cilantro

In a blender, blend ingredients in ONE until a paste forms. In a sauce pan, sauté the paste on low heat stirring constantly. Add the spices and cook for 3 more minutes until fragrant. Add the ingredients in THREE and stir so the veggies are covered with the spices. In a bowl, mix the ingredients in FOUR. Add them to the veggies. Cook on low for 30 minutes or until all vegetables are tender.

Cool and let it sit over night. Tastes better the next day! Serve over rice and garnish with fresh chopped cilantro.

Original from Perfect Vegetarian

Vegetable Lentil Stew

ONE

1 cup green lentils

3 bay leaves

2 garlic cloves

TWO

1 tbsp fresh thyme leaves

4 garlic cloves, pressed

THREE

1 tsp olive oil

5 garlic cloves, minced or pressed

1 onion, diced

FOUR

1 tsp pepper flakes

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground cinnamon

FIVE

1 cup chopped celery

1 cup chopped zucchini or squash

2 carrots, chopped

1 red and 1 yellow bell pepper, chopped

SIX

1 butternut squash, chopped

2 ripe tomatoes, chopped

1 15oz can garbanzo beans, drained and rinsed

2 cups vegetable broth or water

1 cup fresh chopped parsley

fat-free yogurt (optional)

fresh mint leaves (optional)

Fill a saucepan with water and bring ingredients in ONE to a boil. Cook until lentils are tender, about 20 min. Drain well, put in a bowl and mix in the ingredients in TWO. Set aside. While the lentils cook, chop al the vegetables. Sauté the ingredients in THREE on low heat, covered, until the onions are translucent, then add the spices in FOUR until fragrant. Add the ingredients in FIVE and cook on low for 5 more minutes. Add the ingredients in SIX and the lentils, and bring to a boil. Then simmer, covered, for a about 20 minutes, until the squash is tender.

Serve with a dollop of fat-free yogurt and chopped fresh mint leaves.

Original from allrecipes,com

Baingan Bharta (Eggplant Curry)

ONE

1 large eggplant, cut in two longwise

TWO

1 tsp olive oil

1 onion, sliced

4 cloves garlic, minced or pressed

1 habanero or hot pepper, minced

1 tsp cumin seeds

THREE

1 ripe tomato, diced

1 tbsp garam masala (or curry powder)

1/2 cup plain non-fat yogurt

1 tbsp minced fresh ginger (or ginger paste)

1 tsp lemon juice

cilantro, to garnish

Preheat the oven to 450F and bake the eggplant, sliced face down, on a baking sheet for 20-30 minutes. Spoon the eggplant out discarding the skin. While the eggplant cooks, sauté the ingredients in TWO until the onion is translucent. Add the ingredients in THREE and the eggplant, and season with salt. Simmer for 10-15 minutes. Add the lemon juice. Serve over jasmine rice and garnish with cilantro.

Original from allrecipes.com

(Low-Fat Baked) Samosas & Dipping Sauce

These take a while to prepare but are oh so yummy!!!!!

DOUGH

2 1/2 cups flour

1/2 tsp salt

1 cup no-fat yogurt

extra flour or water as needed

Mix the flour and salt in a bowl. Make a well in the center and add the yogurt. Mix with a spoon and then with your hand until dough is smooth. Add water or flour as needed and knead for about 5 min. Cover tightly and refrigerate until ready to use.

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FILLING

2 large potatoes

1 tsp olive oil

1 cup onion, finely chopped

2 medium garlic cloves, minced or pressed

1 tbsp fresh grated ginger root

1 tsp mustard seeds

1 tsp coriander

3/4 tsp salt, or to taste

1 1/2 cups frozen, fresh, or thawed green peas

2 tbs lemon juice

cayenne pepper, to taste

Peel and chop the potatoes. In a saucepan, cover with water and boil until soft. Drain and mash them in a bowl. While the potatoes are cooking, sauté the onion, garlic, and spices until onions are transparent. Add to the mash potatoes and add the green peas, juice, and cayenne. Adjust seasonings.

________________________________

TO ASSEMBLE

Preheat the oven to 425F. Prepare a working surface with flour and have ready a bowl with water, a brush, flour, and a fork. Using a rolling pin, roll 1 inch balls of dough into circles. Place about 1 1/2 tbsp of filling in the center and fold over. Brush the inside edges of each circle with water and fold the edges together. With a fork, crimp the edges firmly. (If you are storing the samosas to bake them later, place them in a heavily floured tray, dust the samosas with more flour, and cover tightly. You can then freeze them or refrigerate them).

Place the samosas on a lightly oiled baking tray. Bake for 15 min at 425F, then turn them over and reduce heat to 375F and bake for 10 more min.

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DIPPING SAUCE

1/2 cup cider vinegar

1/2 cup water

3 tbsp brown sugar

1 clove garlic, minced or pressed

1 tsp salt

In a saucepan, combine all ingredients and stir till sugar dissolves. Bring to a boil and then let simmer, covered, for about 10 min.

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Original from Moosewood 

Pav Bhaji

Disclaimer for purists:

This is a low-fat version cooked by a Spaniard!

1 tsp olive oil

2 cloves garlic, chopped

1 green chile pepper, minced

1 onion, chopped

2 teaspoons grated fresh ginger

1 cup chopped roma (plum) tomatoes

2 cups cauliflower, finely chopped

1 cup chopped cabbage

1 cup green peas

1 cup grated carrots

4 potatoes, peeled and chopped

3 tablespoons pav bhaji masala (or garam masala)

1 cup chopped fresh cilantro

salt to taste

1 tablespoon lemon juice

Boil carrots, potatoes, cauliflower, peas (if you’re using frozen peas, add when all other veggies are tender and boil for 5 minutes) and cabbage. Sauté onions, chile, and garlic, covered on low heat, until the onions are translucent. Add tomatoes/puree and salt, and stir for another minute or 2. Add the masala, ginger, and cilantro and stir for another minute. Add all pre-cooked, lightly mashed veggies, salt, and lemon juice, and 1/2cup to 1 cup of water. Cook on lowest heat for about 10 minutes, check seasoning and add lemon juice, spice, and salt according to taste. Cook on lowest heat for 20 more minutes to allow the flavors to sink in. Serve with rice and flat/pita/naan bread.

Original from allrecipes.com

Tofu Curry

Last night, at 8 o'clock, I decided to cook dinner. My fridge was almost empty, and my car is at the shop, so no chance of going grocery shopping... mmmm....what do I have? Tofu, a loooot of spices, onions, garlic...

ONE

1 block firm tofu

___________________

TWO

1 tsp olive oil

2 onions, chopped

Salt

___________________

THREE

1 tsp cinnamon

1 bay leave

___________________

FOUR

2 cloves garlic, crushed

1/4 tsp ground ginger

1tsp paprika

3 tbsp curry powder

1 tsp white sugar

___________________

half a lemon, juiced

Pre-Heat oven at 400F

Drain tofu and place on a dish. Place a dish on top and put weight on it to make it drain more of the liquid. Cut in medium-sized pieces and place in a lightly oiled baking sheet. Cook until golden.

In a sauce pan, sauté onions (add salt to taste), covered, in olive oil until translucent. Add spices in THREE and a little water. Add spices in FOUR and a little more water, to form a paste. Add tofu and water to cover. Add salt to taste. Taste for spiciness. If too spicy, pour some fat-free milk in it. Serve with brown rice.

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Not bad at all! Today, I'll add a half red bell pepper, a zucchini, and carrots that I found in the fridge and will cook till tender. I think that will add more flavor and color. I'm all about color in my food :)