Serve over quinoa, with roasted carrots, and salad made with radishes/cucumbers/cherry tomatoes and a little vinaigrette

“I had in my mind a recipe from Julie Sahni’s cookbook Classic Indian Cooking as a starting point and we made up our own version. I had some dried Mexican chilies that Hugh had brought from his store. I’ve always rehydrated chilies, but Hugh put them in the bottom of a dry pan until they were fragrant, chopped them finely added a bit of olive oil and then crushed them with a mortar and pestle until they made a paste. We had some leftover rice and carrots from the night before and tossed them in as well. You could add vegetables such as zucchini or cauliflower as well.
We ate this with pappadums, but you could serve it with any Indian flatbread, or pita bread or you could serve it over rice. It was fabulous the first night and even better the next day. You could simply reheat it and take it in a thermos for lunch, or you could add some water or vegetable stock and puree it into a soup.
I know that the initial cash outlay in setting up your kitchen can be a lot, but once you have spices and pantry items in place it really is much cheaper and healthier to cook for yourself than heading to the university cafeteria. This meal served three of us with leftovers and cost about $3.50 for the whole thing.”
Permalink: http://recipes.howstuffworks.com/easy-chickpea-curry.htm

These mini cookies are delicate, moist, bite-sized, and most of all, they taste just like carrot cake in cookie form! The perfect bite-sized snack to pop in your mouth whenever the craving strikes.

If celery roots are not available then 3 stalks of chopped celery can be used.
Garlic – Chop off ends but you do not need to peel the whole garlic.

Servings for 20 would be 15 potatoes.