Mulligatawny with Squash, Apples, and Tempeh

  • 1 T. canola oil
  • 1 large yellow onion, diced
  • 1 medium green bell pepper, seeded and diced
  • 1 large tomato, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and minced [or: 1/8 tsp. cayenne pepper and 1/8 tsp paprika]
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground cloves
  • 6 C. water
  • 2 medium carrots, peeled and diced
  • 2 C. butternut squash or sweet potatoes, peeled and diced
  • 1/2 C. basmati rice, uncooked
  • 1/2 C. raisins
  • 8 oz. tempeh, diced
  • 2 medium apples, diced

In a large sauce pan, heat the oil. Add the onion, peppers, tomato, garlic, and seasonings, and sauté for about 10 minutes. Stir in the water, tempeh, carrots, squash, rice, and raisins and cook over medium heat for 10 minutes, stirring occasionally. Stir in the apples and cook another 15 minutes. Let stand for 10 minutes before serving.

Serve with Indian flat bread (naan or chapati).