Spicy Indian Stew with Potato, Cauliflower, and Chickpeas

Try adding a little "spice" to your life with this delicious Indian cuisine inspired stew. Hardy, satisfying and perfect for meatless Monday's! Garnish with chopped avocado, cumin cashew cream (instead of sour cream), and fresh cilantro. Serve with a side salad of greens. 

Spicy Indian Stew with Potato, Cauliflower, and Chickpeas

1 tablespoon olive oil or coconut oil

1 large onion- chopped

2 cloves garlic – minced

½ teaspoon cardamom

1 teaspoon cumin

1 teaspoon cumin Seed

1 ½ teaspoons turmeric

1 tablespoon Garam Masala (or to taste) 

1 30 oz can whole peeled tomatoes – pulsed a few times in a blender or use canned diced tomatoes

1 ½ cups cauliflower chopped into small florets

2 large potatoes peeled and cubed into ½ inch pieces

1 ½  cups vegetable broth

1 can chickpeas

1/3 cup raisins

Sea salt and pepper, to taste

Chopped fresh cilantro, chopped avocado,  and cumin cashew cream for garnish

Saute onion in olive oil on medium high heat till translucent. Add the garlic and sauté about 1 more minute.  Push the vegetables to the sides and add the cumin seeds to the center of pan. Heat until they start to pop, about 1-2 minutes. Then add the remaining spices and cook for another minute, until they become fragrant and begin to brown. Quickly add ¼ cup of the broth and stir vegetables and spices to deglaze the pan. Continue cooking and stir for a minute to incorporate all the flavors.

Add the remaining ingredients, tomatoes, cauliflower, potatoes, chickpeas, raisins, and remaining vegetable broth (1 ¼ cups). Simmer covered on low heat for about 40 minutes, or until the vegetables are tender.  Uncover and cook for a few more minutes to thicken as desired. Salt and pepper to taste. Spoon into bowls and garnish with avocado, cumin cashew cream, and cilantro.

Serves  4

Cumin Cashew Cream

1 cup raw cashews soaked in water for at least 1 hour.

1 Tablespoon lemon juice

1/2 teaspoon ground cumin (add more or less to suit your taste)

Pinch of sea salt

Water as needed

Drain the cashews and place in a blender. Add the remaining ingredients and blend into a creamy mayonnaise texture, adding water as needed.