Ingredients

2 tsp. canola oil

1 cup chopped onion

3 cloves garlic, minced

2 cups diced uncooked potatoes

1 tsp. peeled, grated fresh gingerroot

1 Tbs. curry powder

½ tsp. ground cumin

16-oz. can diced tomatoes

16-oz. can chickpeas, rinsed and drained

¾ cup water or tomato juice

½ of 10-oz. box frozen spinach, thawed

2 cups chopped cauliflower

¼ tsp. salt

¼ tsp. cayenne pepper

Step 1

In 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.