The key to the creamy sauce in this recipe is yogurt, which perfectly balances the intense flavors of the onion, garlic, and spices. Whole-grain bread works well in place of the corn bread and that nondairy yogurt can be substituted. The sauce also goes well with curried basmati rice. Farmer John (adapted from The Moosewood Cookbook)

1 loaf corn bread
2 tablespoons extra virgin olive oil or butter
2 cups thinly sliced onion (about 2-3 medium onions)
1/2 teaspoon salt
2-3 medium bell peppers, stems and seeds removed, thinly sliced
1/2 teaspoon ground cumin freshly ground black pepper cayenne pepper (or less, to taste)
3 cloves garlic, minced (about 1 1/2 teaspoons)
1/2–3/4 cup yogurt
Set the oven to its warm setting or preheat it to 200° F. Wrap the corn bread in aluminum foil and place it in the oven to warm.
Heat the oil or butter in a large skillet over medium heat. Add the onion and salt; cook, stirring frequently, until the onion is very soft and just beginning to brown, 10 to 15 minutes. Add the bell peppers, cumin, and black pepper and cayenne to taste. Cook until the bell peppers are tender, about 10 minutes. Add the chopped garlic and cook until fragrant, 1 minute more.
Remove the skillet from heat. Stir in 1/2 cup of the yogurt. If you would like a creamier sauce, add the rest of the yogurt. Tear the warm bread into chunks and place it on individual plates. Spoon the onion sauce over the bread. Serve immediately.

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