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* 2 tablespoons canola oil
* 2 cups onions, chopped
* 1 garlic clove, minced
* 1 tablespoon fresh minced ginger
* 2 teaspoons poppy seeds
* 1 teaspoon mustard seeds
* 1 tablespoon ground coriander
* 1/4 teaspoon ground cloves
* 2 russet potatoes, peeled and cut into 1/2-inch cubes
* 4 cups water
* 1 teaspoon salt (to taste)
* 2 cups cauliflower cut into bite-size pieces
* 1 medium sweet potato cut into 1/2-inch cubes
* 4 cups collard greens, sliced thin
* 1/4 cup dark raisins
* 1 tablespoon apple cider vinegar
* 1/4 cup shelled peas (for garnish)
* 1/4 teaspoon salt (to taste)
* 1/8 teaspoon pepper (to taste)
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* In a large pot, heat oil over medium heat – a add onions and garlic and cook them for 5 minutes (or until onions become transparent and soften). Stirr occasionally
* Add ginger, seeds, coriander and cloves – cook (stirring frequently) for 2 minutes
* Next add the potatoes and gradually stir in the 4 cups of water. Then turn the heat up to high
* Once the mixture comes to a boil, stir in 1 teaspoon of salt and reduce the heat to low. Simmer the stew (uncovered) for 5 minutes and stir occasionally
* Stir in the cauliflower, sweet potato, collard greens & raisins and continue to cook for 10 minutes (or until the potatoes & sweet potatoes are tender)
* Last, season the stew with the vinegar, salt and pepper to taste, and add in more water if the stew is too dry – garnish with peas
Serve hot |
