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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 spinach.
Place cauliflower on top of stew. Cover and simmer until cauliflower is tender,. 10 minutes. Season with salt and cayenne.
- Calories 161
- Carbohydrate Content 30 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 6 g
- Protein Content 7 g
- Saturated Fat Content 0 g
- Sodium Content 359 mg
- Sugar Content 0 g