Vegetable Cream Curry

2 tbsp extra virgin olive oil
1 medium onion, chopped
1 large red bell pepper, chopped
1 medium carrot, peeled and sliced
1 large stalk celery, sliced
2 cloves garlic, minced
1 (1/2 inch) piece ginger root, peeled and grated
2 tbsp curry powder (more or less to increase or decrease spiciness)
1 tbsp garam masala (more or less to increase or decrease spiciness)
1 tsp cinnamon
1 tsp paprika
1 bay leaf
1/2 tsp white sugar
1 tbsp tomato paste
1 tbsp soy sauce
2 tbsp brown sugar
1 cup chicken broth
1/2 cup heavy cream
4 servings of brown rice, cooked according to package directions (I always use instant; it's easy!)

Heat oil in skillet over medium heat. Saute onion, pepper, carrot, and celery until onions are slightly brown. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, and sugar. Continue stirring for about 2 minutes. Add tomato paste, soy sauce, broth, cream, and brown sugar. Bring to a boil, reduce heat, and simmer 20 to 25 minutes. Remove bay leaf. Serve over brown rice.

**This is pretty spicy! My kids like spicy things like salsa and whatnot, but this is too much for them. I loved it, though!**

Makes 4 servings.

Calories 401
Fat 15g
Sodium 533.5mg
Carbs 60g
Fiber 4.7g
Protein 6.6g

Crockpot Indian Lentil Stew

1/2 cup dried lentils
1/2 can garbanzo beans, drained and rinsed
1/2 can pinto beans, drained and rinsed
1 small or 1/2 large onion, chopped
1 clove garlic, minced
1 stalk celery, sliced
1 small-medium carrot, sliced
1 (14 ounce) can diced tomatoes with juice
2 cups vegetable or chicken broth
1 inch piece of ginger, peeled and grated
3/4 tsp garam masala (an Indian spice mixture found with the spices or in the ethnic foods section)
1/4 tsp cayenne pepper, (more or less to increase or decrease heat)
1/4 tsp cumin
1/8 tsp nutmeg
1/8 tsp cinnamon

Use a 3 quart crockpot. Chop all of your vegetables and toss them into the crockpot. Drain and rinse beans and add them. Add the lentils. Grate ginger over crockpot. Add spices. Stir in the broth and tomatoes. Cover and cook on low for 8-10 hours. The longer the better. It even tastes better the next day. Before serving, blend 1/2 stew in small bathes and return to crockpot. Stir together and warm through a few more minutes. Serve with whole with pita bread (for a healthy option) or traditional naan. (I like to dip my pita bread in this. It's so yummy! Very different flavors and smells like holiday spices!)

Makes about 4 (1 cup) servings.

Calories 204
Fat 1.5g
Sodium 933mg
Carbs 39.5g
Fiber 11g
Protein 11g