winter vegetable curry

from Cuisine at Home: Cuisine for Two

"Loosely translated, curry means 'sauce' or 'gravy' which, in east Indian cuisine, is typically served with rice."

What:
1 T. fresh ginger, minced
1 T. garlic, minced
1 jalapeno, seeded, diced (I've never actually included this and it comes out fine)
1/2 cinnamon stick
2 whole cloves
1 cup onion, chopped
1 Braeburn apple, peeled, grated
1/2 cup golden raisins (i've used regular raisins and the golden ones and the golden ones are better)
2 T. curry powder
1 bay leaf
1/4 t. red pepper flakes

2 cups tomatoes, chopped
1 cup vegetable or chicken broth
3 cups sweet potatoes, peeled, cubed
2 cups fresh spinach, chopped (again I've it with and without - it's nice but not necessary)
Salt to taste
Whole cashews for garnish if desired

Serve over Raita Rice (recipe to come next post!)

How:
Saute ginger, garlic, jalapeno, cinnamon, and cloves in a large saute pan over medium heat until fragrant, 1 minute. Add onion, apple, raisins, curry , bay leaf, and pepper flakes. Cook until onions soften, 2-3 minutes.
Stir in tomatoes and broth, and simmer 4-5 minutes. Add sweet potatoes, cover, and cook until potatoes are tender, 10-15 minutes. Finish with spinach and salt.
Serve over rice; garnish with cashews (optional)

Tidbit of info: "Credit turmeric for giving curry powder its distinctive yellow color. This relative of ginger has been used for centuries in cooking but is also prized for its medicinal properties, especially as an anti-inflammatory and antioxidant. Recent studies have also suggested that turmeric may help protect the brain from Alzheimer's disease."