Servings: three to four.
This dish has the essence of a long-cooked soup or stew, but takes only a fraction of the time to make. Onion, garlic, ginger, cumin, cilantro, and a pinch of cayenne punch up the flavor.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Serve with toasted pita, or even better, crisped pappadams.
Made this dish the other night using 1 1/2 cups of vegetable broth instead of water; the dish was excellent and something we will definitely prepare again. The only complaint we had, was after the three initial servings, there was only a small portion left - my son enjoyed that portion as well! Great dish! Thank you for sharing.
I doubled the cumin and the cayenne to give it a little more zip. I also used kale instead of spinach and it was outstanding. Will definitely be making this one again.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?