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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I haven't tried this recipe yet. I found it on the internet, but I don't remember where. Ingredients:
2 teaspoons olive oil |
3 garlic cloves, minced |
1 large onion, chopped |
2 cups diced raw potatoes |
1 teaspoon grated fresh ginger |
1 tablespoon curry powder |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (16 ounce) can chickpeas, rinsed and drained |
3/4 cup tomato juice or 3/4 cup water |
0.5 (10 ounce) package frozen spinach, thawed and squeezed dry |
2 cups cauliflower, chopped |
1/4 teaspoon salt |
1/4 teaspoon cayenne |
Directions:
1. In a large skillet hear oil over medium heat. Add garlic, onion, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cook, stirring, 1 minute.
2. Add tomatoes with liquid and chickpeas and bring to a boil, stirring.
3. Gradually stir in 3/4 cup of tomato juice or water; return to a boil.
4. Add spinach then place cauliflower on top of stew. Cover, reduce heat to medium-low and simmer until cauliflower is tender, about 10 minutes.
5. Season with salt and cayenne and serve immediately.
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