Broccoli and Dill Raita Slaw

from Aarti Sequiera

1/2 cup plain whole milk yogurt
1/2 cup mayonnaise
2 T lemon juice
3 T minced fresh cilantro
1 T minced fresh dill
1 T garlic-ginger paste, recipe follows
1/2 t salt
1/4 t pepper
1 medium shallot, minced
2 (10-ounce) bags broccoli slaw
1/4 c dried cranberries (or pomegranate seeds)
1/2 c skinless sliced almonds, toasted

In a large bowl, whisk together all of the ingredients except slaw, cranberries and almonds. Taste for seasoning and adjust according to your palate.

Add the slaw, gently toss. Chill before serving.

Ginger-Garlic Paste:

1/2 c cloves garlic
1/2 c (1/2 inch slices) fresh ginger
1/4 c canola oil

Process in a food processor. Save in a small glass jar, it should last in the fridge for 2-3 weeks.

Slow Cooker Indian Chicken Stew

2 lb skinless, boneless chicken thighs, cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
5 t. curry powder (I used half curry powder, half Chana Masala)
2 t. ground ginger
1/2 t. salt
1/4 t. ground black pepper or cayenne pepper
2 15-oz cans garbanzo beans, rinsed and drained
2 14.5-oz cans diced tomatoes, undrained
1 c. chicken broth
1 bay leaf
2 T lime juice
1 9-oz package fresh spinach (optional)
Hot cooked rice (Basmati or some similar variety is best)

Directions

Lightly coat a 6-qt slow cooker with nonstick cooking spray or oil. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper. Toss to coat. Stir in drained beans, undrained tomatoes, broth and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.

Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice. Makes 8 servings.

Recipe and image from BHG.