Slow Cook up some Indian

Curried Vegetable and Chickpea Stew

1 teaspoon olive oil
1 large onion, diced
2 all-purpose potatoes, peeled and diced
1 Tablespoon salt
1 Tablespoon curry powder
2 teaspoons brown sugar
1 Tablespoon ginger, peeled and grated
3 garlic cloves, minced
1 jalapeno chili (or other hot chili), seeded and minced
2 cups vegetable broth
2 (16-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon black pepper
10-ounces baby spinach
1 cup coconut milk

1. Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.

2. Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker.

3. To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.

4. Stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust salt and other seasonings as needed.

Serve over rice.

Slow Cooked Moroccan Lamb Stew

Slow Cooked Moroccan Lamb Stew

from epicurious

• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 1/2 teaspoons salt
• 1 teaspoon fennel seeds
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
• 4 tablespoons olive oil, divided

• 1 large onion, finely chopped
• 1 tablespoon tomato paste
• 2 cups low-salt chicken broth
• 1 15 1/2-ounce can garbanzo beans (chickpeas), drained
• 1 cup dried apricots (about 5 ounces)
• 2 large plum tomatoes, chopped
• 2 cinnamon sticks
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons (packed) grated lemon peel

• 2 tablespoons chopped fresh cilantro

1. Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to slow cooker.

2 Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add a little broth and scrap up brown bits, add to slow cooker.

3. Add garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel to slow cooker. Cook on low for 7-8 hours. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)

Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve over rice.

Black Fried Rice with Ginger Tofu

Fried Black Rice and Ginger Tofu and Spinach

from Whole Living

• 3/4 cup black rice
• 1 1/2 cups water
• 1 bunch spinach, large stems removed and rinsed
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 3 tablespoons finely chopped fresh ginger
• 3 scallions, thinly sliced, white and green parts separated
• 1 pound extra-firm tofu, cut into six 1/2-inch-thick rectangles
• 1 tablespoon Sriracha sauce
• Lime wedges, for serving

Directions

1. Bring rice and water to a boil in a small saucepan. Reduce to a simmer, cover, and cook until rice is tender and liquid is absorbed, about 45 minutes. Let stand 5 minutes. Fluff with a fork and set aside

2. Steam spinach, covered, in 1 tablespoon oil over medium-high heat for 2 minutes; set aside. Saute garlic, ginger, and scallion whites in remaining oil until fragrant, about 1 minute. Add tofu and Sriracha and cook until tofu is golden, about 6 minutes per side. Remove and set aside

3. Add rice to skillet and cook over medium-high heat until crisp, about 2 minutes. Serve with spinach and tofu. Garnish with scallion greens and serve with lime.

Team Coco...nut Granola

• Double Coconut Granola
• 
  
• 8 cups oats
• 1 cup unsweetened flaked coconut
• 3/4 cup chopped almonds/walnuts
• 1/2 cup coconut milk
• 1/4 cup virgin coconut oil
• 1/4 cup vegetable oil
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the oats, oat bran, coconut and almonds. Divide between two large baking sheets, and spread into an even layer.
2. Bake for 7 or 8 minutes in the preheated oven, until lightly toasted. Allow to cool for a few minutes, then return to the large bowl.
3. While the oats are toasting, combine the coconut milk, coconut oil, vegetable oil, malt syrup and honey in a saucepan. Cook over medium heat, stirring until it comes to a boil. Boil for 2 minutes. Remove from heat, and stir in the vanilla. Pour the syrup over the granola in the bowl, and stir until the dry ingredients are fully coated. Divide between the two baking sheets, and spread evenly.
4. Bake for 8 minutes in the preheated oven, or until fragrant and toasted. Cool in the pans, then mix in the dried cranberries. Store in an airtight container at room temperature.