African Potato Stew

he Here is the recipe I mentioned in the last post and the photo is at the right. {I would love if I could have the photo (or a title) be the link to the recipe on a separate page, so if anyone knows how to do that - please help! & Heather - photographing food is HARD! any tips?}

Courtesy of Vegetarian Planet by Didi Emmons
good served with hot couscous, rice, or my fav - quinoa
[t=tsp, T=Tbl, c=cup]

2T canola oil
2c chopped onions
1 clove garlic minced
1T fresh ginger minced
2t poppy seeds
1t mustard seeds (my faith isn't THIS big - I have a long way to go, God!)
1T ground coriander seeds
1/4 t ground cloves
2 russet potatoes, peeled and 1/2inch cubed
1 sweet potato, peeled and 1/2inch cubed
1t salt
1/2 cauliflower head, cut into bite-size florets
1c cooked (canned) chickpeas (optional)
4c thinly sliced collard greens
1/4c raisins
1T apple cider vinegar
S & P to taste

1. Heat oil in a large pot over medium heat. Add the onions, stir occasionally and cook until onions soften, about 5 minutes. Add the garlic, ginger, the poppy & mustard seeds, the ground coriander, and the cloves. Cook, stirring frequently, for 2 minutes.

2. Add both potatoes to the pot, stir well. Stir in 4 cups water, turn heat to high. Bring to boil, add the 1t salt, stir and turn heat to low. Simmer uncovered, for 5 minutes stirring occasionally.

3. Stir in the cauliflower, collards and raisins (& optional chickpeas). Cook for 10 minutes or until the potatoes are tender.

4. Season the stew with vinegar, S & P and add more water if too dry.

Serve it hot with grains and a little hot sauce if you dare!