It has been raining on and off all day. It's a good day for a nice bowl of curry over brown Basmati rice.
1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 onion, chopped
5 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ground turmeric
1 tablespoon curry powder
1 teaspoon ground cinnamon
3/4 tablespoon sea salt
1 teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
1 can diced tomatoes with chilies
1 yellow squash, cubed
2 tablespoons raisins
1/2 cup chopped raw almonds
10 ounces spinach (I forgot to add this, but I meant to!)
In a large Dutch oven place sweet potato, eggplant, and onion, and three tablespoons oil. Sauté over medium heat for 5 to 7 minutes.
Drizzle 2 tablespoons olive oil over veggies and add garlic, turmeric, curry powder, cinnamon, cayenne pepper, salt and pepper and sauté over medium heat for 3 minutes.
Add the garbanzo beans, yellow squash, raisins, can of tomatoes and 1/2 can of water. Simmer 20 minutes, covered.
Add spinach to pot and cook for 5 more minutes. Serve over rice with Sara's Sauce (recipe follows) and chopped almonds.
1 small container Greek non-fat plain yogurt
1 t minced garlic
some red pepper flakes
1/3 of a cucumber, peeled, seeded and chopped small
A couple slices of onion chopped small (also good if you have scallions-I didn't)
1 T dill ( I didn't have fresh but good anyway)
salt and pepper
juice of half a lemon
1/4 cup olive oil
a couple T of apple cider vinegar
Mix all that together and put in fridge. Good to make several hours ahead.