Notes: This was better than we were expecting. How could you not like something with so much color and texture? I’m sure I’ll make it again. I served it with whole grain Couscous.

Directions:
1 large onion, chopped
2 teaspoons curry powder
1/8 teaspoon cayenne pepper
2 cups low-sodium vegetable broth or water
1 large sweet potato, unpeeled and diced
3–4 cups green cabbage, thinly sliced
1 (15-ounce) can chick peas, rinsed and drained
4 tablespoons raisins
1–2 tablespoons fresh ginger, chopped
4 cloves garlic, chopped
½–1 cup cilantro, chopped
1–3 cups spinach

Ingredients:
Stir-fry the onions, curry powder, and cayenne pepper in a large wok for about 5–7 minutes, until the onion begins to brown. Add vegetable broth or water as necessary. Add the sweet potato, cabbage, chickpeas, raisins, ginger, and garlic and stir-fry for about 4 minutes more. Add the rest of the broth, reduce heat to low, and cover and cook, stirring occasionally, for 10 minutes or until vegetables are soft.
Add the cilantro and spinach and stir to allow spinach to wilt then serve over brown rice.
Source: unknown.