INGREDIENTS:
For Stew:
1 large onion, diced
2 tablespoons vegetable oil
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds, crushed
2 tablespoons fresh ginger root, minced
2 cloves garlic, chopped
1 jalapeno, finely chopped
2 teaspoons curry powder
2 teaspoons garam masala
2 tomatoes ripe, cubed
4 cups chicken or rich vegetable stock
2 cups garbanzo beans, fresh or canned
2 large red potatoes peeled and wedged
1 small cauliflower, cut into florets
For Spinach-Basmati Rice:
1 cup basmati rice
1 can chicken broth (14 1/2 oz.)
1 bunch spinach, chopped fine
For Garnish:
1 teaspoon black mustard, seeds
1 teaspoon fresh cilantro, chopped
METHOD:
For Stew:
In a large pot, add vegetable oil and heat until hot. Add onion. Sauté until onion begins to turn light golden brown. Stir in coriander seeds, cumin seeds and cook until fragrant and slightly toasted, about 3 minutes. Add minced ginger, garlic and jalapeno and sauté for 2 minutes. Add curry powder and garam masala and cook mixture about 3 minutes.
Stir in tomatoes, then chicken broth and precooked garbanzo beans and bring to a boil. Add potatoes and simmer about 15 minutes. Add cauliflower and continue to cook until vegetables are tender and sauce has reduced and thickened, about 20 minutes.
For Spinach-Basmati Rice:
Place rice in saucepan and add chicken broth. Bring to boil. Reduce heat, cover and let simmer until rice is tender, 20 to 25 muinutes. Stir spinach into rice and let stand covered for 5 minutes to wilt spinach.
For Garnish:
Heat mustard seeds in skillet lightly sprayed with nonfat cooking spray until lightly toasted.
To Serve:
Spoon spinach Basmati rice on platter and top with vegetable stew. Sprinkle toasted mustard seeds and chopped cilantro over vegetables.
