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.
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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.
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