Ingredients:
1 tablespoon olive oil
2 cups chopped onions
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1/4 teaspoon ground cinnamon
1 teaspoon poppy seeds
1 teaspoon mustard seeds
1 tablespoon ground coriander
1/4 teaspoon ground cloves
1 large russet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon salt
1/2 cauliflower heads, cut into bite-size florets
1 large sweet potatoes, peeled, and cut into 1/2-inch cubes
3 cups thinly-sliced collard greens
1/4 cup raisins
1 tablespoon apple cider vinegar
salt & freshly ground black pepper, to taste
Directions:
In a large pot, heat the oil over medium heat and add the onions and garlic, cooking them for 5 minutes, stirring occasionally until softened.
Add ginger, cinnamon,poppy seeds, mustard seeds, coriander, and cloves and cook, stirring frequently, for 2 minutes.
Add potato to the mixture an stir to combine. Stir in 4 cups of water and turn heat up to high and bring to a boil, add the teaspoon of salt and stir well. Turn heat to low and simmer stew, uncovered, for 5 minutes, stirring occasionally.
Add cauliflower, sweet potato, collard greens, and raisins, stirring to combine. Continue cooking for 10 minutes until potatoes are tender.
Season stew with vinegar, and salt and pepper to taste. If the stew is too dry, add a little water. Serve hot.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.