Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 2 carrots (cut into bite-sized pieces)
  • 1 pound yukon gold potatoes (peeled and cut into 1/2-inch cubes)
  • 1 tablespoons garam masala
  • 1 teaspoon cumin
  • 1 tablespoon chopped garlic (about 2 cloves)
  • 1/2 cup chopped yellow onion
  • 1 1/2 cups vegetable broth
  • 1 14- ounce can chickpeas (drained and rinsed)
  • 4 tablespoons raisins
  • 1/3 cup cashew pieces
  • 3 cups baby spinach leaves
  • 1/4 cup chopped cilantro leaves
  • 1 tablespoon freshly squeezed lemon juice

Instruction

  • Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the carrot, potato, garam masala and cumin. Saute for 1 minute, then add the garlic and onion and stir well.
  • Pour in the vegetable broth and allow the mixture to boil for 2 minutes. Add the chickpeas and the raisins, cover the pan, and turn the heat down to medium-low. Simmer for 10-15 minutes or until the potatoes are fork-tender.
  • Meanwhile, place a dry saute pan over medium heat and toast the cashews, stirring frequently, for 1-2 minutes until fragrant. Remove from heat and set aside.
  • Once the stew is done simmering, stir in the spinach and allow it to wilt for 1 minute. Stir in the cilantro leaves and lemon juice. Sprinkle the cashews over the top before serving.