The Menu: Hearty, spicy Eggplant Chana Masala courtesy of The Kind Diet by our very own January+February cover girl Alicia Silverstone! This take on a classic Indian vegetable dish calls for eggplant, onion, garlic, chickpeas, tomatoes, and a can of vegetarian chili—Lyndsay chose Pinto Beans and Spelt Chili by Eden Organic. Lyndsay seasoned the chana masala with cumin, curry powder, and fresh cilantro, and served the stewy mixture over piping-hot white basmati rice. Paired with a lovely green salad, this filling meal was the perfect perk-up for our particularly overcast Monday afternoon.
The Goods: Today kicks off our cookbook week for The Kind Diet, which is good news for VN staffers and readers alike. For the staff, it means having a recipe to follow instead of our usual flying-blind approach to lunchtime meal-making. For our readers, it means the chance to win a copy of Alicia's kind cookbook! To win today's copy, simply tell us in the comments: What is your favorite veg Indian dish?