Vegetable Curry

(Don't be daunted by the long list of ingredients. Use the vegetables you have on hand, and it comes together very quickly!)

1 tsp olive oil
1/4 cup raisins
1/4 cup coarsely chopped almonds
1 (28 oz) can diced tomatoes
2 jalapenos, stems removed, coarsely chopped (remove seeds for less heat)
1 onion- 1/2 chopped, 1/2 sliced thinly and reserved for later
2 tsps oil
1 tsp cumin seeds
4 cardamom pods
2 bay leaves
1 tsp Garam Masala
1 tsp ground cinnamon
1 tsp salt
1/2 tsp turmeric
1 (15 oz) can chickpeas, drained and rinsed (or 2 cups prepared from dried)
1 1/2 cup cubed butternut squash
1 cup fresh green beans, snapped (or 1 cup frozen)
1/4 cup thinly sliced fennel
1/2 large red bell pepper, coarsely chopped
2 handfuls baby spinach
To serve:
Basmati rice
plain yogurt or raita
assorted chutneys

In a large pot or dutch oven heat the 1 tsp of oil over medium high heat. Add the raisins and almonds and saute for about 2 minutes. Remove from pan and set aside.

Combine the can of diced tomatoes, jalapenos, and chopped onion in the bowl of a food processor and process until smooth.

Add the 2 teaspoons of oil to the pot. Add the cumin seeds, cardamom pods and bay leaves, and saute for about 1 minute, or until nice and fragrant. Add the thinly sliced onion to the pot, and cook for about 3 minutes- or until onion begins to turn golden, stir very frequently ro prevent burning.

Carefully, add the tomato mixture to the pot, as well as the Garam masala, cinnamon, salt, and turmeric. Bring to a boil, and add the vegetables all at once. Reduce heat to a simmer, cover the pot, and cook for 20 minutes- or until the vegetables are tender.

Serve with your choice of accompaniments, sprinkling the top with the raisins and almonds.