This recipe is one of our old favorites. We haven't made it in awhile because we used to make it so much I think we burned out on it. Nonetheless, I pulled it out of the recipe box last night and made it to our delight. Well, that is Fr. Justin, myself and Zoe, who eats anything.
I'll say a couple of things about kids and this recipe...My kids used to love this recipe. Last night, however, the 6 and 4 year olds declared that they no longer liked it. The flavor of this recipe is so delicious that I bet I could play around with the ingredients and they would eat it. Maybe if I left out the spinach? Funny thing because they love raw spinach.
I usually serve this with rice. Also, this recipe is a bit spicy. So, I'd take it easy on the curry and perhaps delete the cayenne if your kids don't like spicy foods.
Recipe by Steven Petusevsky
2 tsp. canola oil or olive oil
1 cup chopped onion
3 cloves garlic, minced
2 cups diced uncooked potatoes
1 tsp. peeled, grated fresh gingerroot
1 Tbs. curry powder
1/2 tsp. ground cumin
16 oz. can diced tomatoes
16 oz. can chickpeas, rinsed and drained
3/4 water or tomato juice, I've always just used water.
1/2 of 10 oz. box frozen spinach, thawed
2 cups chopped cauliflower
1/4 tsp salt
1/4 tsp cayenne pepper
In a large skillet, heat oil over medium heat. Add onion, garlic, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cumin and cook 1 minute, stirring. Add tomatoes and chickpeas; bring to a boil, stirring. Add water slowly and spinach. Place cauliflower on top of stew. Cover and simmer until cauliflower is tender. 10 minutes. Season with salt and cayenne.
Serves 6
