Winter Vegetable Curry with Raita Rice

Another flavor filled dinner from Cuisine Tonight on Meatless Monday. Gerry sauteed some minced fresh ginger, minced garlic, diced jalapeno, a cinnamon stick and 2 whole cloves in a little vegetable oil for a minute. Next he added some chopped onion, a peeled, grated Braeburn apple, some golden raisins, a fair amount of curry powder, a bay leaf, and a little red pepper flakes and cooked until the onion softened.

Some fresh chopped tomatoes and vegetable broth were stirred in and simmered for a few minutes. Finally lots of peeled, cubed sweet potatoes went in and simmered, covered for about 15 minutes. Lastly, some fresh spinach was stirred in and seasoned with salt. The curry was garnished with cashews.

This curry was served a Raita rice which was brown rice cooked according to package directions and then the raita was folded into it. The raita was equal amounts of diced cucumber, diced tomatoes, less of minced scallions and plain yogurt and seasoned with salt to taste. The Raita rice was served warm with the curry over it.

This was delicious and the wonderful spice scent of the curry, cinnamon, and cloves filled the house.