Indian Curry over Rice or Naan

Preparation time 45 minutes. Makes 6 servings.

Ingredients:
1 C brown rice
1-1/2 t canola oil
1 onion, chopped
1 Anaheim chili, chopped
1 peeled and diced sweet potato
1/2 head cauliflower florets
1/2 bunch green leafy vegetable — kale, spinach or chard, chopped
1 bunch fresh cilantro, chopped
Juice from 1 lime
3 T curry powder mix or make from scratch from dried spices:
1 t black pepper
1 t cardamom
1 t cayenne pepper
1 t cinnamon
1 t coriander
1 t cumin
1 t garam masala
1 t ginger
1 t mustard seeds
1/2 t salt
1 t turmeric
1/2 C vegetable broth
1 can chickpeas, rinsed and drained
1 can diced tomatoes

Directions:
1. It making brown rice, put in pot with 2 cups of water, bring to a boil then put to medium low for 45 minutes.
2. If making Naan, see bread recipe in Side Dishes section.
3. Stir fry onion and Anaheim chili until onions carmelize. Add sweet potato and continue to fry for several minutes. Then add everything else and stir fry for several more minutes.
4. Serve over rice or on Naan bread.