Recipe provided by Bowel Cancer Australia
Spiced winter warmer, potatoes contain vitamin C and are a great source of potassium
4 large carrots chopped into chunks
500 grams large white potato chopped into chunks
100 grams of spinach (can be frozen)
60 grams of crushed cashew nuts
2 peeled garlic cloves
½ large peeled brown onion chopped finely
1 bunch of coriander washed and roughly chopped
1 lemon cut into eight pieces (deseeded)
1 teaspoon ground cumin
2 teaspoons garam masala
1 tablespoon brown sugar
1 cup of vegetable stock
2 tablespoons of raisins
Salt and pepper grind to taste
Toasted pepitas to decorate
Olive oil to cook with
In a large heavy bottomed pan heat the olive oil and add onion and garlic sauté for one minute. Add the potatoes, carrot, garam masala and cumin and stir for 2-3 minutes until you can smell the spices. Add some salt and pepper and stir. Add stock, brown sugar, raisins and simmer for 10 – 12 minutes until potatoes are soft. Add cashew nuts, spinach and coriander, cook for another two to three minutes.
Remove from the stove and squeeze half of the fresh lemon into the stew and top with pepitas. Serve with nutty brown rice and the other slices of lemon.
This recipe and more delicious recipes from Bowel Cancer Australia can be found here.