Adapted from www.allrecipes.com

• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 3 cloves minced garlic
• 1 teaspoon ginger paste
• 4 medium sized red potatoes potatoes, scrubbed and cubed (I prefer to leave the skin on)
  
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• salt to taste
• 1 pound cauliflower (one large head will do)
• 3/4 cup crushed tomatoes
• 3/4 cup peas
  
• 3 teaspoons chopped fresh cilantro

Preparation

1. Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes, stirring occasionally.
2. Mix the cauliflower, tomatoes, peas and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

Adapted from www.vegkitchen.com

• 3 tablespoons vegetable oil
• 1 onion, chopped
• 2 green chilies, chopped
• 1 tablespoon garlic, minced
  
• 1 tablespoon ginger, minced
  
• 3 1/2 ounces red lentils, washed
• 1 tablespoon cumin powder
• 1 vegetable bouillon cube
• 1 tsp turmeric powder
• 1 tablespoon coriander powder
• 3 1/2 ounces diced tomatoes (Muir Glen Organic Fire Roasted Diced Tomatoes)
• 2 tablespoons lemon juice
• Salt and freshly ground pepper to taste

Preparation

1. Heat oil in a pan, saute onion, chilies, ginger, garlic for 2 minutes. Stir in lentils and 2 cups of water, soup cube and bring to boil. Reduce heat, boil stirring occasionally for 20 to 30 minutes until lentils are soft.
2. Add tomatoes, ground coriander, cumin, turmeric, salt and pepper to taste cook stirring. Turn off heat and mix lemon juice.
3. Serve soup in bowls and garnish with chopped coriander and green chilies.
   

Adapted from www.whfoods.com

• 1 medium onion, sliced thin
• 4 medium cloves garlic, chopped
• 1 tsp fresh ginger, minced
• 1-1/2 cups sweet potatoes, cut in 1/2 inch cubes
• 1 cup green bell pepper, thinly julienned
• 1 cup red bell pepper, thinly julienned
• 1 tsp garam masala
• 1 TBS + 1/2 cup vegetable broth
• 15  black beans, drained
• salt and black pepper to taste
• 4 whole wheat tortillas
• Prepared salsa (optional)
• 1 head romaine lettuce, shredded

Preparation

1. Chop onions and garlic and let sit for 5-10 minutes.
2. Prepare other vegetables.
3. Heat 1 TBS broth in a 12 inch stainless steel skillet. Saute onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently. Add garam masala and 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.
4. Add beans making sure they are rinsed and drained well first. Mix, cooking for another 5 minutes.
5. Season with salt and pepper.
6. While vegetables are cooking, shred lettuce.
7. Place vegetable mixture in tortilla. Roll and top with salsa and shredded lettuce.

Adapted from http://smittenkitchen.com

• 1/3 cup extra virgin olive oil
• 1/4 cup chopped fresh ginger
  
• 1 medium onion, finely chopped
• 1 plum tomato, diced
• 3 cloves garlic, chopped
• 1 large green chili, chopped (optional)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ground tumeric
• 1/4 teaspoon cayenne
• 8 ounce can of tomato sauce (Muir Glen Organic Tomato Sauce)
  
• 3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained
• 1/2 cup chopped fresh cilantro

Preparation

1. Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes.
2. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.

Adapted from www.eatingwell.com

• 4 teaspoons garam masala
  
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric
• 1/2 cup whole-wheat flour
• 1 pound chicken, sliced into inch-long strips
  
• 4 teaspoons canola oil, divided
• 6 cloves garlic, minced
• 1 large sweet onion, diced
• 4 teaspoons minced fresh ginger
• 1 28-ounce can diced tomatoes, undrained (Muir Glen Organic Fire Roasted Diced Tomatoes)
• 1/2 cup chopped fresh cilantro for garnish

Preparation

1. Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour.)
2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 2 to 3 minutes per side. Transfer to a plate.
3. Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.
4. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.