GOLDEN CURRY

1 Tbsp. canola oil
1 medium onion, halved and cut vertically into 1/2-inch crescents
1 clove garlic, chopped
2 Tbsp. curry powder
1/2 tsp. ground cinnamon
1 1/2 cup apple juice
10 prunes
1 medium carrot, cut in 3/4-inch slices
1/2 small cauliflower, cut in florets (2 cups)
Salt and freshly ground pepper
1 small red bell pepper, seeded and cut in 1-inch pieces (2 cups)
1 medium sweet potato, peeled and cut in 3/-4 inch slices (1 1/4 cups)
1 small zucchini, cut in 3/4-inch slices (about 1 cup)
1/2 cup currants or golden raisins
1 (15 oz.) can chickpeas, drained and rinsed*

In a large Dutch oven, heat the oil over medium high heat. Saute the onion and garlic until the onion softens, about 5-6 minutes.

Add the curry powder and cinnamon, mixing until they are fragrant, 30 seconds.

Add the apple juice. Stir in the prunes, carrots, and cauliflower, seasoning to taste with salt and pepper. Reduce the heat, cover, and simmer 10 minutes.

Add the red pepper, sweet potato, zucchini, and currants or raisins. Cover and cook 15 minutes.

Stir in the chickpeas. Adjust the seasoning to taste, cover, and cook until the beans are heated through, about 5 minutes.

Serve the curry over cooked white or brown rice, or couscous.

*If you like, add cubed tofu or pieces of cooked chicken breast along with the chickpeas.

Each of the eight servings contains 206 calories and 3 grams of fat
Source: written for the American Institute for Cancer Research by Dana Jacobi