Indian-spiced Cauliflower, Potato, & Chickpeas

2 T olive or vegetable oil
2 large onions, thinly sliced
4 tsp garam masala (I used 3.5 t)
3/4 pound small red skinned potatoes, cut into 1" pieces
1 med cauliflower, about 2 lbs, cut into florets
1/2 C golden raisins (I used reg. organic raisins)
3/4 tsp salt, or less
2 15.5 oz cans chickpeas, drained & rinsed
1 6 oz bag baby spinach
1/2 cup unsalted cashews, chopped
1 lemon, cut into wedges (optional)
1.5 cup brown basmati rice, cooked to package directions

1. Heat oil in large, lidded 8 quart pot over med. high heat. Add onions & cook, stirring occasionally, for 6 min, until nicely browned.
2. Stir in garam masala and cook for 30 seconds. Add tomatoes w/juice and potatoes; simmer, covered on med. heat 7 min. Stir in cauliflower, raisins, salt & chickpeas; simmer, covered, 12-20 min., stirring occasionally, until potatoes are tender.
3. Gradually stir in spinach until wilted. Serve over rice & top with cashews. Squeeze lemon over if desired.
YUM!

Serving Size: makes 9 servings (the recipe says 6, but they'd be huge!)

Number of Servings: 9

Recipe submitted by SparkPeople user CINDYC53.