How to make it

  • 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 simmer for 10 minutes.
  • Add spinach and stir.
  • Place cauliflower on top of stew. Cover and simmer until cauliflower is tender, 15 minutes. Season with salt and cayenne.
  • My cook time is longer because I live at 7200 feet.

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