Spicy vegetable curry

What better meal for a frigid, blustery day than a steaming, hearty bowl of veggies, potatoes and spices? Standing over the stove and adding a little more pepper, I forgot about how cold I'd been walking home. I've posted a curry recipe before, but this one has a bit more to it. Try serving over rice or quinoa, with a slightly sweet white wine.

Spicy vegetable curry

olive oil (about 1/4 cup)
water (about 2 cups)
2 medium to large sweet potatoes, chopped
2 yellow/sweet onions, chopped
1 medium eggplant, chopped
3/4 bag frozen petite peas
5-6 cloves garlic, diced
1 bag frozen cut leaf spinach
3 large roasted red peppers (I used 1 large jar), chopped
1 can great northern white beans (or garbanzo beans)
lemon juice (about 1 T)
6 oz (one container) plain lowfat yogurt
1 small can tomato sauce
bay leaves
salt
black pepper
cumin
paprika
Indian curry
cayenne pepper
turmeric
coriander

Heat half the oil and water in a very large pot and add the potatoes. Let them soften a few minutes, then add onions and eggplant. Continue adding ingredients (garlic, spices, peas, peppers, beans, spinach, lemon juice), letting them simmer and stirring occasionally. Add more oil and water as needed. Taste to see how much spice you want -- I was generous with the curry and black pepper. I didn't add bay leaves originally, but I thought they'd be good for the next time I make this. When the vegetables are mostly cooked, stir in tomato sauce and yogurt and let simmer until heated through. Let cool a few minutes before serving.

(Recipe by H. Farrell)