Linda Lehmusvirta, producer of Central Texas Gardener (aired on Austin's PBS affiliate station, KLRU), suggested I post tonight's dinner recipe. We'd already eaten ours at that point, so my only picture is what was leftover in the pan!
This is fairly spicy but has lots of extra healthy stuff included, like ginger, garlic, and turmeric. I'm not used to writing out recipes because I always taste as I go along and am usually making it up as I go along, but I think my guesses on the spices are reasonable.
Every ingredient I used was organic (and some local or homegrown) except the jalapenos. The prep work takes the most time, but it's not too bad. It's worth the effort!
A few tablespoons extra virgin olive oil (or ghee)
One large yellow onion, diced
2 jalapeno peppers, seeded and minced
approx 2-inch piece of fresh ginger, minced
6-8 cloves garlic, chopped
6-8 red new potatoes or Yukon Golds, cut into 1/2-inch pieces
1-2 cups chopped swiss chard and/or kale
Ground spices (all to taste, but these are my guesstimates):
cumin (2 T)
coriander (1 T)
turmeric (1 T)
fennel (1 t)
fenugreek (1 t)
asafoetida (1/2 to 1 t)
cinnamon (couple of pinches)
honey (1-2 T)
One 28 oz. can crushed (or diced) tomatoes
One 15 oz. can garbanzo beans (chickpeas)
salt (1-2 T)
Handful chopped cilantro (save part for garnish)
Half-handful chopped mint (save part for garnish)
optional: drizzle of yogurt as garnish
On medium-low heat, sautee onion, garlic, ginger, jalapeno, and potato, and chard/kale in olive oil (or ghee) for about 20 minutes. Stir often. Add all powdered spices and honey, continue cooking, covered, over low heat until potatoes are starting to soften (stir occasionally). Add tomatoes, salt to taste, and garbanzo beans (mostly drained).
Continue to cook, covered, over low heat for around 20 minutes. Add cilantro and mint. Continue to cook, covered, for a few minutes. Turn off heat: taste, adjust, make sure potatoes are soft but not mushy. Let sit for at least 15 minutes before eating. Garnish with reserved cilantro and mint (and yogurt).