2 large sweet potatoes, baked, but still firm
1-2 Tablespoons garam masala
2 Tablespoons olive oil
1/2 sweet or red onion
4 cups chopped red cabbage
1 large or 2 small cloves garlic, sliced thinly
2 Tablespoons toasted almonds, chopped finely
2 Tablespoons each golden raisins and dried apricots, chopped roughly
1/2 cup flat-leaf parsley, chopped
Salt and freshly-ground pepper to taste
Peel sweet potatoes.
Cut into 1/4 inch slices and sprinkle generously with garam masala
on one side. Use half the potatoes to cover the bottom of an 8x8 pan or covered casserole.
Heat olive oil in sauté pan. Add onion and cabbage and cook until wilted.
Stir in remaining
ingredients, except salt and pepper, and sauté until garlic is softened.
Taste and season.
Spoon mixture into casserole over the sweet potatoes.
Top with remaining sweet potatoes,
seasoned side up. Cover and bake in a 350 degree oven for 30 minutes.
Serve hot or at room temperature. Cover and refrigerate leftovers.