This Indian
vegetable dish is a complete meal in itself or it can be served over rice. The
recipe makes a large quantity – perfect to take to a potluck. Cook it up in a big
stew pot. I have divided the steps into three phases.
Ingredients
PHASE
ONE
2
tbsp. coconut oil or olive oil
½
onion, chopped (about ¾ cup) or 1½ tbsp. onion powder
2
cloves crushed garlic
2
tbsp. fresh ginger (peeled and chopped fine)
2
tbsp. coriander
1
tbsp. cumin
1
tbsp. turmeric
1
tbsp. cinnamon
½
tsp. black pepper
¼
tsp. clove
¼ tsp.
cayenne or 1 tsp. chili pepper flakes (optional – see note about spiciness
below under directions)
Salt
to taste (or use none – can always be added later by individuals)
2
tbsp. tomato paste
1
14-ounce can stewed diced tomatoes (or 3 medium-sized peeled chopped fresh tomatoes)
1
c. water
PHASE
TWO
1
c. coconut milk
1
smallish head of cauliflower broken up into pieces (no larger than 1½ inches)
3
sliced carrots (not thin-sliced, more chunky)
2
large garnet yams peeled and chopped into cubes (no larger than ¾-inch) –
equivalent of about 3½ cups
PHASE
THREE
1
15-ounce can of chickpeas
2
limes
1
tbsp. orange peel
½
c. raisins
8
ounces baby spinach (washed and chopped coarsely)
Directions
PHASE ONE. Heat
the oil in a large stew pot until frying-hot then add the onion and fry it for
a few minutes until it becomes transparent. Turn off the heat. Combine the
water, tomatoes, tomato paste, and all the herbs and spices listed in Phase One
in the stew pot. I usually do not put cayenne or hot pepper in anything I cook
since it can always be added later and some people have trouble with spicy
food. (Sambal Oelek is an excellent hot spicy addition that can be served
separately.) I also do not cook with salt because that too can be added later
and some people can’t tolerate salt. Turn the heat on low and simmer the spices
and herbs in the tomato “soup” (covered) for about five or ten minutes. If you
are not done cutting up the vegetables by then just turn off the heat until you
are ready to add the veggies.
PHASE TWO. Slice
the carrots. Peel the garnet yams and cut into chunks or cubes. Break up the
cauliflower into bite-size pieces. Add these vegetables to the stew pot along
with the coconut milk. Cook the vegetables over low heat, covered, for about 20
minutes (until the veggies are soft but still firm, not mushy). Be sure to stir
the veggies frequently so that they don’t stick to the bottom of the pot.
PHASE THREE.
Juice 2 limes. Rinse the chickpeas with water in a colander. Coarsely chop the
spinach. Once the vegetables are cooked, add the chickpeas, lime juice, orange
peel, and raisins to the stew and mix them in. Then place the spinach on top
and cover the pot. Cook on low heat for about 5 minutes to steam the spinach
until it wilts.
I like to
serve this dish with chopped cilantro and fresh mango. The cilantro can be
sprinkled on top. Mango should be chopped into bite-sized pieces and served on
the side. Additionally, yogurt or a raita of yogurt and chopped cucumbers goes
very well with this meal.
Eat well, be well, live deliciously!
