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Categories:
olive oil garlic onion potatoes ginger curry powder tomatoes chickpeas tomato juice frozen spinach cauliflower salt cayenne
Viewed: 25 - Published at: 3 years agoIngredients
- 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
Method
- 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.
- Add tomatoes with liquid and chickpeas and bring to a boil, stirring.
- Gradually stir in 3/4 cup of tomato juice or water; return to a boil.
- Add spinach then place cauliflower on top of stew. Cover, reduce heat to medium-low and simmer until cauliflower is tender, about 10 minutes.
- Season with salt and cayenne and serve immediately.
