Indian Spiced Rice

This quick recipe is a creative solution for leftover rice.  It makes a great meal or side dish.

Sautee on high heat in large pan:

olive oil
1/2 large onion
1 teaspoon grated fresh ginger
1 garlic clove
2 teaspoons garam masala
1 teaspooon tumeric
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Add:

1/2 pound of  cubed tempeh (soybean cake)
1/2 cup red lentils
1 cup eggplant
1 cup yellow squash
water to cover dish.

Reduce heat and simmer for 10 minutes.  Add 1 to 2 cups of cooked rice.  Cover and simmer 10 minutes.  Stir in green peas.  Serve when peas are warm.  Top with fresh cilantro.