Is your Mouth of Chi blocked, cluttered or just plain messy? The Mouth of Chi* is a term used in Feng Shui*. It references your front door, the primary point of entry into your home (or office or cubicle), whether you favor that door or another. The Mouth of Chic is much like our physical […]
Here’s the great thing about slow cookers (a.k.a. crock-pots). You lovingly and carefully load it up in the morning with all kinds of healthy ingredients, and when you return home at the end of a hard day’s work, you are greeted by incredibly good smelling and tasting food.
Try this curry dish on Cous Cous! a 5 Yum Event!
CURRIED CARROTS on COUSCOUS
1 small onion, diced
4 cloves garlic, diced
1.5 pounds of baking potatoes, peeled and cubed into 1/2 inch pieces (approx.)
1 container of chopped tomatoes
4 medium size carrots cut into slices
2 tablespoons curry powder
2 teaspoons cumin seeds
1 teaspoon salt
dash of cayenne pepper
2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1/3 cup chopped fresh cilantro
3 cups hot cooked couscous
plain fat-free yogurt
In small pan, saute onion and garlic until soft. Set aside.
In slow cooker:
place cubed potatoes on bottom
combine tomatoes, carrots, curry power, cumin seeds, salt, cayenne pepper, chick peas and sauted onion and garlic in a bowl; stir well. Spoon or pour over potatoes.
Cook on LOW for 2 hours, stir. Continue to cook on HIGH for 3 hours.
Stir in cilantro.
Serve over couscous.
Top each individual serving with a tablespoon of yogurt, raisins and chutney.