Description
What I like best about this recipe is that it can be adjusted to use almost any vegetable. Here we have used cauliflower and chick peas, but carrots, broccoli, peas, squash and beans would be just as good! So let your imagination go with this one. It is a good opportunity to utilize everything and anything in the pantry or the crisper!
Makes 6 Servings
Printable Recipe
Ingredients
| 1/4 Cup | Roasted Garlic Olive Oil |
| 2 Tbsp | Ginger, fresh – grated or diced |
| 1 whole | Onion, cooking – peeled and chopped |
| 1/4 tsp | Cumin seed – ground |
| 1/4 tsp | Coriander seed – ground |
| 1/4 tsp | Mustard seed – ground |
| A few | Cloves – whole |
| 1 jar (500ml) | Sun Dried Tomato Sauce |
| 500 g | Potatoes, Yukon Gold – peeled, washed, and cut in quarters |
| 1 Cup | Vegetable or chicken broth |
| 1 Cup | Cauliflower florets |
| 1 400g can | Chickpeas, rinsed and drained |
| 1 Cup | Silver beet greens – fresh, sliced in 1/4″ strips |
| To taste | Salt – preferably fleur de sel |
| To taste | Pepper – freshly ground |
Instructions
1. On medium high heat in a large skillet, heat the Roasted Garlic Olive Oil in a sauce pan. Add the chopped onions. Stir to avoid burning. Just before the onions are tender and golden brown add the ginger and stir. When the onions are golden brown add the spices, Sun Dried Tomato Sauce, and broth. Stir thoroughly and then add the potatoes. Loosely cover the skillet and allow to simmer for 20 minutes stirring frequently. The potatoes should be firm but soft enough to pierce with a fork.
2. Add the cauliflower florets and chickpeas. Allow to simmer for another 8-10 minutes. If necessary add additional broth to allow the cauliflower to cook. Adjust the seasoning to your liking. Add the silver beet greens and allow to cook until they are just tender. Serve immediately with warm Quinoa and Naan.
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