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 or 3 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 (not Granny Smith, not Red Delicious)

In a large sauce pan, heat the oil.  Add the onion, green pepper, tomato, garlic, and jalapeno and saute for about 7 minutes.  Add the seasonings and saute for 1 minute more.  Stir in the water, carrots, squash, rice, and raisins and cook over medium heat for about 10 minutes, stirring occasionally.  Stir in the tempeh and apples and cook for 15 to 20 minutes more.  Let stand for 10 minutes before serving.

Ladle the mulligatawny into bowls and serve with Indian flat bread (naan or chapati).