Tasty Tuesday - Kale and Bean Soup

Before I get to the yummy soup recipe, I wanted to show you a shirt I bought over Christmas.  I don't know if any of you heard about this or not, but there is a guy in Vermont who has been making "Eat More Kale" shirts for years.  You can read about his business HERE, but here's just a little blurb from his website about what he's all about:

I'm also about eating locally, supporting local farmers, bakers, famers markets, farm stands, CSA's, community gardens and restaurants, sustainable lifestyles, social commentary and community. Most importantly, I'm about printin' Vermont's one-at-a-time orginial design t-shirts. Have fun and remember: eat more kale!!!

 Recently, Chick-fil-A threatened to shut down his business because they felt it was too close to their "Eat Mor Chikin" phrase.  RIDICULOUS!!  So, I decided to buy a shirt 1) to support his business, 2) to help him fight Chick-fil-A and 3) because I LOVE kale! :)  

If you're not eating kale yet, you should be!  Here are just some of kale's wonderful benefits from webmd:

Kale is a Nutritional Powerhouse

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K -- and sulphur-containing phytonutrients.

Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.

Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.

So...EAT MORE KALE!  :)


Kale and Bean Soup

This soup is SUPER easy to make because it does not require a lot of ingredients.  It is really yummy and is the perfect soup for a cold winter's night.  It can also be frozen and reheated for future meals! Plus, if you're looking for ways to make a good homemade meal on the cheap, like Jason has been doing in his $50/wk challenge, this soup is under $2/person!  Woohoo!!  :)

Ingredients:
Makes 8 servings

*  1/4C water
*  7-8 garlic cloves, minced
*  1 medium onion, chopped
*  4C kale, stems removed and chopped
*  4C vegetable broth
*  2 (15oz) cans Great Northern beans (or any white bean such as Cannellini or navy) undrained
*  2tsp dried italian seasoning (or, make your own with 1/2tsp. oregano, marjoram, basil and 1/4tsp. sage)
*  salt and pepper to taste


Directions:
1.  Wash and chop the kale and onion.
* Note:  If you've never cooked with kale before, here are some easy prep tips:
A)  Remove the stems by pulling the kale away from the stem.  

B)  Place all the kale "strips" in a pile and chop them up into bite sized pieces!  

2.  In a large pot, heat the water over medium heat.
3.  Add the onion and garlic, and saute until soft ~5-8minutes.
3.  Add the kale and saute, stirring frequently, until wilted ~3-5minutes
4.  Add the broth, beans, and herbs and simmer for 15-20minutes.  EASY PEASY!!!
5.  Ladle into bowls and enjoy! :)

** Note:  we ate them with Maple Cornmeal biscuits from the Happy Herbivore cookbook!  You can find the recipe on her website HERE.  They are sooo good and have a slight sweetness that makes them good for dipping in soups or for breakfast with some jelly! :)

Tasty Tuesday - Homemade Instant Oatmeal

Homemade Instant Oatmeal

So, I know this isn't a dinner/lunch recipe, but I thought I'd share it with you for Tasty Tuesday anyways!  The last time we went camping, we brought along store bought instant oatmeal packets for our breakfast.  I was looking at them thinking there had to be a way to make these, AND make them healthier.  A little Google searching gave me tons and tons of results!  So, when my husband said he wanted me to get him some instant oatmeal packets for his backpacking trip this weekend, I knew what I had to do...make my own!!

Seriously, this is SOOO EASY to make!  And, what I like about it is that once you have the base you can add whatever your heart desires into the mix to  make it your own.  The options are pretty much limitless!  All you need to do after that is add hot water, and voila you have a yummy, nutritious, FAST breakfast!

Not only will these be awesome on our camping trips, but I am planning on making a bunch of packets to have on hand for quick, easy breakfasts when we're rushing about trying to get the boys to school on time!  I hope you like it! :)

Ingredients:
Makes 1 packet

For the base:
*  1/4C quick cooking oats
*  2Tbl. oat flour (*Note: I just grind up 1/4C oats to make my own flour...easy peasy!)
*  1/8tsp. salt
*  snack bags to store it in

For the Mix-Ins: 
Raisin Brown Sugar Oatmeal
*  2Tbl. raisins
*  1Tbl. brown sugar
*  1/8 tsp. cinnamon
*  1tsp. chia seeds (or  more if you like)
*  1Tbl. chopped walnuts




Directions:
1.  Take 1/4C oats and grind it up until you have a flour-like consistency.

2.  Mix together the oat flour, salt, and quick oats into a bowl.  This is your base!

3.  Now, you can add whatever ingredients you want!  I made the Raisin Brown Sugar one listed above, but again the possibilities are limitless!
4.  I put all the ingredients in snack sized baggies that my husband could bring with him on his trip.  I made another batch and stored them in my pantry for easy breakfasts.
5.  When you're ready to eat it, just add some hot water (more or less depending on how thick/runny you like your oatmeal).  You can also top it with fresh fruit (bananas, berries, etc.), more sweetener of choice, peanut butter, almond butter, etc....   YUM, YUM, YUM!!!
6.  Enjoy!

I know this isn't the greatest picture, but I forgot to take a picture before I started eating it!  :)

Tasty Tuesday - Broiled Tofu with Mmmm Sauce!

Broiled Tofu with Mmmm Sauce!

This combo has definitely become a permanent part of our dinner rotation!  The marinade for this tofu is so good, and the Mmmm sauce...well, I think the name says it all!  We eat the tofu and sauce with steamed brown rice, steamed broccoli and carrots, and chickpeas.  Yum!  I have to admit, that I didn't come up with this recipe.  Instead, I got it from Sarah at Peas and Thank You [HERE].  She is an awesome mom and always shares the most delicious recipes!  Seriously, check out her blog..it's awesome!  

Before I get to the recipe, I have to do a quick review on my new favorite kitchen item.  IT IS AMAZING!  Before I got this, every time I had to make a recipe that called for pressed tofu, I would cringe.  It was always such a royal pain in the you know what because this is how I had to do it:

It was messy and really really time consuming.  

My life has now changed because of this:

This little device is simply AMAZING!  It makes pressing tofu a breeze.  All you do is put your tofu block inside it and put on the spring top.

Put it in the fridge, and let the magic happen.  After awhile, all of the liquid from the tofu will rise and pool on the top. 

Now, all you have to do is pour the liquid into the sink, take the spring top off, and viola, you have a nice pressed block of tofu.  Woohoo!  See, I told you it was amazing!!  

So, if you make a lot of meals that call for pressed tofu, run, don't walk, to the computer and order one for yourself!  You can get your very own Tofu Xpress [HERE].  Seriously, it is sooo worth it!  

O-kay, now back to the recipe!!!

Broiled Tofu Ingredients:

Serves 4

*  1 container xtra firm tofu

*  2Tbl. soy sauce

*  juice of one lime

*  1Tbl. agave or maple syrup

*  1Tbl. water

*  1tsp. minced garlic

*  1tsp. chili powder

*  1/2tsp. cumin

Directions:

1.  Press your tofu.

2.  Slice the tofu into slabs about 1/2 inch thick.

3.  Mix all of the marinade ingredients into a large container with a sealable lid.  I used a tupperware container.

4.  Add the tofu to the container.

5.  Put the lid on the container and gently swirl the container so the tofu gets covered in the marinade.

6.  Put the container in the fridge and marinate for at least 2 hours.  *Note:  I always like to marinate my tofu for as long as I possibly can.  So, I'll either marinate it first thing in the morning if I'm having it for dinner that night, or even do it the night before.  The longer the tofu marinates, the better it will absorb the flavors.

7. When the tofu is done marinating, preheat the broiler.

8.  Lightly coat a cookie/baking sheet with cooking spray.

9.  Arrange the tofu slices on the sheet and drizzle any remaining marinade over the slices.

10.  Broil the tofu for 5-6min. on one side, flip the tofu over and broil on the other side for another 5-6min.  Note:  While the tofu is broiling, make the Mmmm sauce.  

11.  Enjoy!  YUM!!

Mmmm Sauce Ingredients:

Makes 1 1/2C of sauce

*  1/4C almonds

*  1/4C canola oil (or oil of your choice)

*  1/3C water

*  1/4C chickpeas, drained and rinsed

*  1/4C  nutritional yeast

*  2 1/2Tbl. lemon juice

*  1tsp. minced garlic

*  1/4tsp. salt

*  3/4tsp. curry powder

*  1/2tsp. dried oregano

Directions:

1.  In a high speed blender or food processor, combine the almonds, oil, water, and chickpeas.  Blend until smooth.

2.  Add the rest of the ingredients and blend until smooth.

3.  Transfer to a bowl and refrigerate until serving.  *Note: This sauce will keep in the fridge in a sealed container for 7-10 days. 

For dinner,  put down the rice, steamed veggies, chickpeas, and tofu.  Top with Mmmm sauce.  Yum, yum, yum!!  Enjoy!!

Oh, and just try not to lick the bowl of Mmm sauce clean!  I dare you!  :)  

Tasty Tuesday - Baked Falafel

Baked Falafel

I have tried several falafel recipes in the past, but this one is by far my favorite!  My husband and boys love these too and there are never any leftovers because they all get gobbled up!  The flavors just go really well together and create a super yummy falafel!  It is perfect by itself, or dipped in hummus, but we like to eat it in a pita filled with tomatoes, cucumber, spinach, and tzatziki sauce!  YUM!

Ingredients:
Serves 4
Makes 12 patties

*  1/2C chopped onion
*  6cloves garlic, minced
*  2-15oz. cans garbanzo beans, rinsed and drained
*  8tsp. dried parsley (OR 1/2C chopped fresh parsley)
*  1/2tsp. baking soda
*  2Tbl. all-purpose flour
*  2tsp. cumin
*  1/2tsp. coriander
*  1/2tsp. salt (or more to taste)
*  2 flax eggs (2tbl. ground flax mixed with 6Tbl. water) (OR 2 eggs, beaten)
*  4tsp. olive oil

TIP:
*  If your eyes tend to tear up when you cut onions, you might want to think about investing in a pair of onion goggles.  Yes, I said onion goggles!!  My  mom got these for me and I thought they were ridiculous, but they work!  I  may look like a complete idiot when I wear them, but it's totally worth it to me! :)








Directions:
1.  Make the flax eggs and set aside.
2.  In a pan over med-high heat, saute the onion and garlic until soft and translucent, about 5-7 min.
3.  In a food processor, put the garbanzo beans, parsley, cumin, coriander, salt, and baking soda.  Process until coarsely pureed.
4.  Add the sauteed onions and garlic, flax eggs, and flour.  Pulse until combined.

5.  Shape the mixture into 12 patties and put them in the refrigerator for 15 minutes.
6.  While the mixture is in the fridge, preheat the oven to 400 degrees.
7.  Put the patties on a cookie sheet lined with parchment paper or a silpat.

8.  Bake for 20 minutes, turning them 1/2 way through.
9. Eat them with hummus, tzatziki sauce, or in a pita filled with lots of goodies!

10.  ENJOY!!  :)

Tasty Tuesday - Acorn Squash with Cranberry Apple Quinoa

Acorn Squash with Cranberry Apple Quinoa

Can I just say YUM?!!  This turned out sooo good!  I saw some good looking acorn squash at the store the other day and decided to buy them, not really knowing what I was going to do with them.  I found lots of recipes online for stuffing squash with different quinoa recipes, but ultimately this one won out.  I adapted it from a recipe I found on Whole Foods [HERE] and it is DELICIOUS and made my house smell so good!  My boys gobbled this up saying, "This is really yummy mommy!"  So, not only is it good, it is pretty easy to make too!  I hope you like it!

Ingredients:
Serves 4
Time: About 1 hr. (most of which is just cooking time)
*Note: This makes a lot of "stuffing."  We stuffed 2 acorn squash (4 halves) and still had a lot of stuffing left over.  So, you could decrease the ingredients to have less stuffing, use 3 acorn squash, OR, like I will be doing, eat the left over stuffing the next day for lunch!  It is good all by itself!  Yum!

I forgot to take a picture of the acorn squash before putting them in the oven! 

*  1C quinoa *Note: I buy Quinoa that has been pre-rinsed, but if you don't have that, you need to rinse the quinoa in warm water before cooking it to remove the natural saponin coating off of it.  
*  1 1/2C orange juice
*  1 1/2C water
*  1tsp. cinnamon
*  1/2tsp. allspice
*  1/4tsp. nutmeg
*  1/2tsp. salt
*  1/2tsp. pepper
*  2 acorn squash  
*  1Tbl. olive oil
*  1 medium onion, diced
*  1 carrot, diced
*  1 celery rib, diced
*  1 apple, peeled and diced
*  1/2C dried cranberried
*  2Tbl. maple syrup

Directions:
1.  Preheat oven to 350 degrees.  Prepare/cut all ingredients.
2.  Cut each acorn squash in half and place cut-side down in a baking dish filled with 1/2" of water.  Bake for 40 minutes.  When it is done, remove from oven, turn cut-side up, and set aside.

3.  While the squash bakes, toast quinoa in a dry, pot for 3 minutes.
4.  Add the OJ, water, cinnamon, allspice, nutmeg, salt, and pepper.
5.  Simmer, covered, for 25 minutes.

6.  While the quinoa simmers, heat 1Tbl. olive oil over medium heat in a skillet.
7.  Saute the onion, carrot, celery, and apple for 8-10 minutes.
8.  Add the sauteed mixture to the simmering quinoa, along with the cranberries and maple syrup.
9.  Simmer for 10 more minutes, or until the quinoa is fully cooked and fluffy.
10.  Remove from heat.

11.  Turn the squash cut-side up and fill each half with the quinoa stuffing.
12.  Return to the oven for 10 more minutes, or until squash is tender when pierced with a fork.
13.  Enjoy!  Yum!

*Note:  Here is how much stuffing I had left over after stuffing the acorn squash.

It's quite a bit.  BUT, it is so good on its own, that I'm planning on eating it for lunch today!  Yum!

Tasty Tuesday - Vegetarian Fajitas and Edamole

Fajitas:

Although these require some marinating time, once that's done, these cook up super fast and are super yummy!  Another great thing about this recipe, is you can basically use whatever veggies you have on hand.  It's the spices that make it so good.  We usually eat them topped with our favorite salsa, some shredded cheese, and my homemade guacamole/edamole (see recipe below).  Then, we wrap it all up in some whole wheat tortillas!  Yum!
Ingredients:
Serves 4
Marinating Time: 30min or longer
Cook Time:  15-20min.

*  2Tbl. olive oil
*  2Tbl. red wine vinegar
*  2Tbl. lemon juice
*  1tsp. oregano
*  1tsp. cumin
*  1tsp. chili powder (or more if you want more spice)
*  1tsp. cinnamon
*  1tsp. sugar
*  1clove garlic
*  Salt an pepper to taste

*  1small zucchini, juliened (cut into thin strips)
*  1med. yellow squash, juliened
*  3/4onion, sliced
*  1 green pepper, cut into thin strips
*  1 red pepper, cut into thin strips
*  2Tbl. olive oil
*  1cup corn
*  1 - 15oz. can low sodium black or pinto beans, drained and rinsed.

Directions:
For marinating:
1.  In a large shallow bowl/dish, combine the oil, vinegar, lemon juice, and spices.
2.  Add the veggies to the mixture and marinate in the fridge for at least 30min. **Note:  I actually marinate the veggies for at least an hour b/c I like them to be fully flavored, but if you're short on time, 30min. will do.  I have also prepared the veggies the night before, then just cooked up the fajitas the next night for dinner. Easy peasy! :)

To cook:
1.  Heat oil in a skillet over medium-high heat.
2.  Saute the veggies until tender, about 10-15minutes.
3.  Stir in the corn and beans.
4.  Increase heat and cook until heated through for 5 more minutes.
5.  Enjoy!

Homemade Edamole:

Usually I make a super yummy homemade guacamole, but I decided to experiment a little bit.  I have been seeing a lot of guacamole recipes made with edamame, hence the name edamole, and I thought I would give it a try.  I have to say that it turned out a lot better than I expected!  In fact, it was so good that I actually liked it better than my regular guacamole and am planning on making it this way from now on.  Yum!

Ingredients:

*  1 1/2cup peeled edamame, fresh or frozen
*  1 avocado
*  1/2 onion
*  1 clove garlic, minced
*  1 1/2Tbl. lime juice
*  1 tomato
*  Sea salt to taste




Directions:
1.  Cook the edamame according to the package and set aside to cool.
2.  Cut the avocado in half, remove the pit, and add it to a food processor/blender
3.  Add the edamame and pulse on and off until well pureed.
4.  Add the rest of the ingredients and pulse until combined.
5.  Add salt to taste.
6.  Enjoy!  Seriously, it's GOOD!!

Tasty Tuesday - Veggie Chili

Before I get to the Tasty Tuesday recipe, I just want to say thank you very much for all of your kind words and encouragement about my ITB issues!  It means more to me then you know!  :)

Now, for the good stuff!!  I know it's not Tuesday, but better late than never!

Veggie Chili

When I think of the word "chili," the first thing that comes to mind is ground beef.  I used to eat some delicious meat based chili before becoming a vegetarian, but I have to say that this is pretty good.  I actually got the recipe from the Whole Foods website [HERE].  If you haven't seen their website, you should definitely check it out.  It has a ton of resources and is full of delicious recipes for vegans, vegetarians, and meat lovers!

This chili is perfect for a cool night!  Unlike meat based chili that takes quite a bit of time to make, this cooks up in only 45 minutes!  And, it also freezes really well.  I have served this for lots of meat lovers and they never even realize that the meat is missing!  Plus, it has a surprise ingredient that makes it super yummy!  We usually eat this with a side of homemade cornbread!  Let me know if you want that recipe too.  I hope you like it!

Ingredients:
Serves 4-6
Time: 45 minutes!

*  3/4C frozen corn, thawed
*  3Tbl. olive oil, divided
*  1 medium eggplant, peeled and diced
*  4 garlic cloves
*  1 medium white onion, chopped
*  Small can of mild green chilies *Note: I use mild green chilies b/c of my boys, but if you want some heat, use 1/2 jalapeno pepper, minced (or more or less to taste).
*  1Tbl. cumin
*  1/2tsp. cinnamon
*  1tsp. coriander
*  1tsp. paprika
*  1/2tsp. chili powder (more or less to taste)
*  Sea salt and black pepper to taste *Note: I love salt, and b/c all the other ingredients are low sodium, I end up adding probably more than I should, but the salt really brings out all the yummy flavors!
*  2 -15oz cans no-salt black beans, rinsed and drained
*  1 -14.5oz can fire roasted tomatoes with juices
*  1C low sodium vegetable broth
*  1Tbl. lime juice
*  2-3Tbl. semi-sweet chocolate chips (The secret ingredient!!)


Directions:
1.  In a large skillet, roast corn kernels over medium high heat, stirring constantly, until beginning to brown, about 3-5min. Remove and set aside. *Note: depending on how much time I have, sometimes I skip this step.  The chili tastes good either way! :)
2.  Turn heat down to medium and add 2Tbl. olive oil to the skillet.  Add the eggplant with a pinch of salt and cook until golden, about 10minutes.  Remove and set aside.

3.  Add the remaining 1Tbl. olive oil to the skillet and add the garlic.  Cook for 1 minute, then add the onion and cook until translucent, about 5 minutes.
4.  Stir in the chilies, cumin, cinnamon, coriander, paprika, chili powder, salt, and pepper.  Cook for 1minute, stirring frequently.  **Note:  don't worry about the bits stuck to the bottom of your skillet.  In the next step, the broth and tomato juice will deglaze your pan once you add it and mix it in.

All my spices in a spice cup.  Do you have one of those?  If not, you can use a small ramekin too!  It just makes adding spices to meals sooo easy!! 

5.  Stir in the tomatoes, beans, vegetable broth, and lime juice.  Bring to a simmer and simmer for 15 minutes, stirring frequently.
6.  Stir in the corn and eggplant and stir until heated through. *Note: I usually taste the chili before adding the choco chips to see if it needs more salt and pepper.  Now is the time to add more if needed! 
7.  Add the chocolate chips and stir until just melted.
8.  Enjoy! :)

Tasty Tuesday - Vegetarian Korma!

Tasty Tuesday!!

Source

Welcome to Tasty Tuesday, where I'll be posting some of my favorite vegetarian recipes every other week!   Whereas a lot of vegetarians/vegans decide to change their way of eating because of animal rights/cruelty, my reasonings were quite different.  So, before I get to the recipe, I just want to do a quick blurb about how I came to be a vegetarian.    
  I grew up in Kansas where my grandparents owned a cattle farm.  So, most of our meals were the typical "meat and potato" variety.  After I got married, I just continued cooking the same way I grew up, with some sort of meat in every meal.  I perfected the art of grilling a steak, and to this day, I don't know anyone that can grill a steak better than me...ha ha!
But, when I started training for triathlons I started paying more attention to what I was eating and how it was effecting my training and racing.  That same year my father-n-law gave me a copy of "The China Study" and told me to read it. When I finished the book, my husband and I ate through the last of the meat products in our fridge/freezer and vowed to start eating healthier and find better ways to fuel our bodies...not only for us, but for our sons too.  Being a vegetarian was difficult at first, especially when we would go out to eat, but it has been a wonderful change.  Although 99% of our meals are vegetarian/vegan, there are two things that I just won't give up:  turkey sandwiches (especially Jimmy Johns) and sushi.  But, overall I don't miss the meat. And, I don't miss that full/bloated feeling I would get after eating dinner, or the lack of energy I had. I love being a vegetarian and I think it has done wonders for my health and training.  
 
With that, I bring you the first installment of Tasty Tuesday!! 
Vegetarian Korma

This is one of my favorite vegetarian meals.  Although some prep work is involved, it is still pretty easy to make and the end result is super yummy!!  It is pretty versatile, so you can add other veggies you might have or delete the ones you don't care for.  It is really good served with quinoa, brown rice, or brown basmatti rice and Naan bread.  I usually double the recipe so my family can eat it two nights in a row.  And, like any dish with great seasonings, I find it even better the next day when all the spices have had time to truly mix together.

Tips:
Before I get into the recipe, I thought I'd share some tips that I found to be very helpful when I cook.

Don't those veggies look beautiful and yummy!?!

*  Precut all of your veggies before you even start cooking.  I have found that this actually saves me quite a bit of time.  This is also a fun way to let your kids get involved too (if they're old enough to use a knife).  My boys love to watch and "help" me cook, and any way that I can get them involved and interested in cooking is awesome!   

My "dump bowl"

*  I use a "dump bowl" while I am cooking to collect all of my trash/scraps.  This way, I am not constantly running back and forth from the counter to the trash can.  This makes for super easy clean-up too!

My spice rack

*  I buy almost all of my spices in bulk.  I have spice jars that I just refill when needed.  Plus, if you find a recipe that has a spice you're not familiar with, you can go to the bulk spice section, buy the exact amount you need for the recipe for cents, and not have to worry about paying $$$ for a spice that you may never use again!  Most grocery stores have spices in bulk, but you may need to make a trip to Whole Foods, for example, for some of the less common ones.  
Ingredients:
Serves 4
Prep Time: ~20minutes
Cook Time: ~30minutes

*  1 1/2Tbl. canola/vegetable oil
*  1 small onion, diced
*  1tsp. minced ginger (I use jarred ginger)
*  4cloves garlic, minced (I use jarred garlic)
*  1 potato/sweet potato cut into small cubes
*  4 carrots, peeled and cut into small cubes
*  3Tbl. chopped unsalted almonds (you can use whatever nut you prefer here, or take them out all together)
*  1-4oz. can tomato sauce
*  2tsp. salt (or more/less to taste)
*  1/2Tbl. curry powder (or more/less to taste)
*  1tsp. garam masala
*  1Tbl. brown sugar
*  1C frozen peas
*  1/2 green bell pepper/celery, chopped
*  1/2 red bell pepper, chopped
*  Big handful of raisins
*  1can light coconut milk  *Note:  You can use less of this depending on the texture you want.  If you want it more "soupy," use the whole can, but if you want it more "chunky," use 1/2 of the can.

Directions:
1.  Heat the oil in a large skillet/dutch oven/pot over medium heat.
2.  Stir in the onion, and cook until tender, about 5-7 minutes.
3.  Mix in the ginger and garlic, and cook for 1 minute.
4.  Mix in the potatoes, carrots, almonds, and tomato sauce.
5.  Add the salt, curry powder, garam masala, and brown sugar, stirring well to combine.
6.  Cover the pot and cook for 10-15 minutes, until the potatoes are tender.  *Note:  The smaller the potato and carrot cubes, the shorter the cooking time.  Also, you will need to stir the mixture frequently to keep it from completely sticking to the bottom of your pot.  
7.  Stir in peas, bell peppers, raisins, and coconut milk.

8.  Reduce heat to low, cover, and simmer for 10 minutes, stirring every once in awhile.
9.  Serve over quinoa, brown rice, or basmatti rice and add a side of naan
10.  Enjoy! :)

I hope you like this! I would love to hear what you think about it if you decide to make it! :)