Blend the spinach with the water in a blender until finely chopped (may work best in two batches). Mix all ingredients in a pot until blended. Bring to a boil, stirring constantly, then reduce heat to low and simmer for about 20 minutes.
Makes about 8 1-cup servings.
This one is really tasty! The original recipe also calls for whole wheat tortillas. We don't usually eat burritos properly, (We eat the filling with a fork and have a toasted tortilla on the side.) so I left them off (so they're not included in nutrition info).
1. Mix salsa ingredients and set aside.
2. Chop onions and garlic and let sit for 5-10 minutes to bring out their health-promoting properties.
3. Prepare vegetables by chopping and slicing.
4. Heat 1 TBS broth in a 12 inch stainless steel skillet. Healthy Sauté onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently. Add garam masala, sweet potatoes and mix well. Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
5. Add beans making sure they are rinsed and drained well first and mix. Cook for another 5 minutes and season with salt and pepper.
6. Serve with Chevre and salsa
Number of Servings: 4
A quick and easy meal that is satisfying and tasty. About 20 Minutes to Prepare and Cook
Makes about 4 1.5 cup servings. Serve with naan, a tortilla or rice. Number of Servings: 4
Sometimes being hungry and having to figure out something from what you have on hand works out well. This isn't an authentic* Indian dish, but it does have an authentic Indian taste.
Chop the onion, garlic and ginger. Heat a dutch oven or stew pot and add the oil. When the oil is hot add the popping seeds. Once they've popped (about 30 seconds - be careful not to burn them!), add the chopped vegetables and cook until tender and lightly browned.
Add tomatoes, garbanzo beans, mixed vegetables and curry and red pepper. Bring to a boil and then let simmer on low/medium-low for 20-30 minutes.
Serve with basmati rice, roti and lhassi.
*It is actually very close to an authentic recipe, but canned and frozen items are what's not authentic.
**I rarely measure my spices, so this is an estimate
1. Slice peeled onion, garlic, and green pepper and sauté in olive oil until lightly browned.
2. Salsa: Chop tomatoes, onion, garlic and jalapeño (to taste) together with a bit of cilantro.
3. Guacamole: Chop or mash avocado with lime juice and salt to taste.
4. Place a large spoonful of sautéed vegetables, rice, salsa, guacamole, beans, sour cream, cilantro (to taste), and cheese on the tortilla, wrap and serve.
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