Butter chickpeas & potatoes over jasmine rice

I found this recipe online, and it was made with tofu. Next time I think it will be better with potatoes (I don't think I like tofu in my Indian).

You need
2 onions
5 cloves garlic
1 can lite coconut milk
1 cup tomato purée
1 tbspn garam masala
1 tbspn curry
1 tsp ginger (I didn't have any so I used tumeric)
1 tsp chili powder
Fresh chopped cilantro
1 can drained chickpeas
1 potato, diced
Jasmine rice


Sautée the onions and garlic in oil until soft. Whisk in the coconut milk, tomato purée, and spices. Cook 5-10 min over medium

Place potatoes and chickpeas in crock pot and cook over low for 4 hours. Serve over Jasmin rice and top with cilantro

Asparagus & mushrooms over Orzo

This was really good on its own, but could be served with meat as well.  Also a great recipe for the asparagus and or mushrooms alone as a side.

You need:
-2 Land O' Lakes Sautee express cubes, garlic and herb flavor (I don't normally buy this sort of thing, but these are so good! The dish will not taste right without these)
-1 bunch asparagus
-1 pack baby portobello mushrooms
-3 cloves garlic
-1/4 cut diced sundried tomatoes
-orzo pasta

Directions:

1. Melt the sautee express cubes in a large pan over medium heat, adding onion, mushroom, and asparagus.  Cook over medium (maybe even a little lower), until all veggies are golden and softened. 2. Add the minced garlic and sundried tomatoes towards the end.
  ** My pan needed a little moisture at one point, so I added a splash of Marsala cooking wine
3. Serve over orzo pasta noodles