Quinoa Curry

ONE
1 small onion, chopped
 4 cloves garlic, pressed

TWO
1 T. chopped ginger
1 T. curry powder
1 T. garam masala




THREE
2 cups vegetable stock
1 cup diced tomatoes (canned is fine)
2 medium sweet potatoes, diced into tiny cubes
15oz  chickpeas, rinsed and drained if canned
Salt and pepper, to taste
1 cup chopped kale

FOUR
2/3 cup quinoa


FIVE
Juice of 1/2 lime
 chopped fresh cilantro, to taste

In a big pot or Dutch oven, saute ONE until translucent in a bit of water, over low heat and covered. Add TWO and cook, stirring, for 3 more minutes. Add THREE  and bring to a boil. Reduce the heat and add FOUR. Simmer for about 40-50 minutes adding more water if needed, until the potatoes are tender. Add FIVE and adjust seasonings. Serve warm.

Vegetable Tagin

ONE

1 onion, chopped

3 cloves garlic, pressed or minced

1 tsp olive oil

TWO

1/2 butternut squash, peeled and cubed

1 sweet potato, chopped

2 carrots, chopped

15oz chopped tomatoes

15oz vegetable broth (or water)

2 cans garbanzo beans, drained and rinsed

salt, to taste

t tbsp sugar

1 tsp ground coriander

1 tbsp lemon juice

dash cayenne pepper

fresh or frozen spinach (optional)

Sauté the ingredients in ONE until the onions are translucent. Add the ingredients in TWO and simmer, covered, for 30 minutes or until vegetables are tender. Serve with couscous.

Adapted from allrecipies.com