About the Recipe
1 medium onion, finely chopped (1 cup)
1 Yukon gold potato, cut into 1/2-inch cubes (1 cup)
1 tablespoon curry powder
2 teaspoons garlic powder
Dash cayenne pepper
2 cups chopped spinach or kale, with stems
1 1/2 cups cooked chickpeas
1 cup unsweetened, unflavored almond or coconut milk
1/2 of a 15-oz. can diced tomatoes (3/4 cup), undrained
2 tablespoons finely chopped cilantro
2 tablespoons lemon juice
1/2 teaspoon sea salt
1 1/2 cups cooked brown rice or quinoa
In a large saucepan combine the first five ingredients (through cayenne) and 1/4 cup of water. Cook over medium heat for 10 minutes, stirring occassionally. Add greens, chickpeas, milk, and tomatoes. Cook about 5 minutes more or until thickened, stirring occasionally.
Stir in cilantro,lemon juice, and salt. Serve stew over rice/quinoa.
Serve with coconut milk yogurt if desired.