This chickpea and sweet potato curry from the voluptuous Nigella Lawson, via the New York Times seemed like the perfect meal for the occasion... vegetarian, but interesting, consisting of beans and rice (to slowly ease us into the diet de rigueur of Costa Rica), but still having some veggies and vitamins. I served it with a side of spicy roasted okra.
We all liked the curry- I think everyone came back for a second helping. The tamarind paste gave it a tangy authenticity that I liked. Plus it was pretty easy, using canned chickpeas and onion, garlic, ginger and chili chopped up via food processor. Colleen sagely observed that one could throw a handful of spinach or some green peppers for more color and veggie goodness (I lean towards spinach because green peppers are my personal devil).