Try this nutritious recipe!
- 2 tablespoons water
- ½ large onion, ½-inch dice
- ¼ teaspoon salt, optional
- 1 medium sweet potato, ¾-inch dice
- 1 ½ tablespoons curry power
- 1 ½ teaspoon brown sugar
- 1 ½ teaspoon, peeled, minced or grated fresh ginger
- 2 cloves garlic, minced
- Dash of cayenne pepper, optional
- 2 cups low-sodium vegetable broth
- 1 (14.5 oz.) can chickpeas, drained and rinsed
- 1 bell pepper (any color), ½-inch dice
- 1/2 medium head of cauliflower, cut into bite-sized florets
- 1 (14.5 oz.) can tomato sauce
- 5 oz. baby spinach
- 1/2 cup full-fat coconut milk
- Fresh cilantro, optional
- 1 lime, cut into 6 wedges, optional
For serving, optional
- Cooked quinoa, brown rice or barley
- 100% whole wheat roll or naan bread
- Heat a 6-quart stock pot (soup pot) over medium heat, and then add water. Add onion and sauté with ¼ teaspoon of salt, for 5 minutes or until the onions start to become translucent.
- Add the potatoes and cook for another 2 minutes, stirring frequently.
- Move the onions and potatoes to the sides of the pan. In a clear area in the middle of the pan, add curry powder, brown sugar, ginger, garlic, and cayenne and cook, stirring continuously for 30 seconds or until fragrant.
- Pour a little (about ¼ cup) broth into the pan and stir to scrape up anything that is stuck to the bottom of the pan.
- Add the rest of the broth, chickpeas, bell pepper, cauliflower florets, and tomato sauce to the pot. Stir well and bring to a simmer. Then, reduce heat to low (or so stew is gently bubbling) and cover. Cook for 15 minutes, stirring occasionally.
- Just before serving, add spinach and coconut milk. Stir until spinach wilts. Taste and adjust seasoning as desired.
- Serve garnished with fresh cilantro and lime wedges, if desired.