Since we have been on lockdown we have not been able to go to our favorite Indian food restaurant. I decided to try my hand at making some at home. The slow cooker made it easy to let it cook itself.
- 2 c onions, diced
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger, minced
- 1 1/2 c tomatoes, chopped
- 2 3/4 c , divided, + more sautéing vegetable stock/broth
- 1 tbsp curry powder
- 1 tbsp coriander
- 1 tbsp cumin
- 3/4 tsp turmeric
- 1/4 tsp cayenne pepper
- 2 c russet potato, diced, 1/2 – inch
- 1 c chickpeas (measured dried then soaked overnight)
- 1 tbsp lemon juice
In a large skillet sauté onions, garlic and ginger with 1/4 c of vegetable stock/broth. Sauté until the onions are golden.
Add tomatoes, curry, coriander, cumin, turmeric, and cayenne pepper to the onion mixture. Sauté until the tomatoes are tender. Transfer to a slow cooker.
Add the potatoes, chickpeas and 2 1/2 c of vegetable stock/broth.
Cover slow cooker and cook on high heat for 5 hours, until the stew has thickened and the chickpeas are tender.
Stir in lemon juice. Serve over your favorite whole grain.
Serve. Eat. Enjoy.
These Pinto Bean Burgers turned out better than I thought they would. I was afraid the texture would be too mushy. It is hard to make a bean burger that is not mushy. I have been able to make a firm burger with my Black Bean Burgers, but I wanted to try hand with a different type of bean. If you want to try something other than black beans, give this one a try. They are pretty tasty.
- 1 onion, medium, diced
- 1 tsp garlic, minced
- vegetable broth for sautéing
- 1 1/2 c pinto beans
- 1/2 c gf rolled oats
- 3 tbsp aquafaba (liquid from canned chickpeas)
- 2 tbsp walnuts, chopped
- 2 tbsp cilantro
- 2 tsp Smokey Southwestern Seasoning
Cook onions and garlic in a medium skillet over medium heat. Stirring frequently cook the onion mixture until it is soft and translucent. Use vegetable broth as needed to keep the onions from sticking to skillet. Transfer to a food processor.
Add beans, oats, aquafaba, walnuts, cilantro and Smokey Southwestern Seasoning. Process until the mixture is a chunky paste. Shape into 4 patties.
Make sure your skillet is hot before you begin to cook the patties. Cook the patties at medium heat, turning the patties when they are browned, about 6 minutes. Brown the second side of the patties.
Serve. Eat. Enjoy.
Note: These are good with BBQ sauce, salsa or a spicy aioli.
I had been planning to make this soup for days. The day before I did all my dicing and mincing so that while we were out and about the following day we could have a hot and nutritious soup cooking away in the slow cooker. Every few hours my husband would say, “It smells so good.” I love hearing that from him.
Serve this with a slice my Gluten Free Sandwich Bread and you have a filling nutritious meal. This makes enough to have some for lunch the next day and freeze some for a future meal. That is what I plan on doing.
Since I did all the prep work the day before all I had to do was put all the ingredients into the slow cooker, set it, and let it do its work.
- 3 cans Black Beans, low sodium
- 1 large onion, diced
- 1 1/2 c carrots, diced
- 1/2 c celery, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 can tomatoes, low sodium, diced
- 2 c corn, frozen
- 15 oz butternut squash, cubed, frozen
- Smokey Southwestern Seasoning
- plain coconut yogurt, garnish
- cilantro, garnish
Into a slow cooker (crock pot) add all the ingredients, except the yogurt and cilantro. You will be using those to garnish each bowl of soup. Make sure you generously season with the smokey southwestern seasoning.
Set slow cooker to low and let it go all day. Stir occasionally, and taste for seasoning. I added more seasoning when I did a taste test.
Serve with a dollop of non-dairy yogurt and some fresh cilantro.