Directions

1. Heat oil in a large, lidded nonstick 8-quart pot over medium-high heat.  Add onions and cook, stirring occasionally, for 6 minutes, until nicely browned.
2. Stir in garam masala and cook for 30 seconds.  Add tomatoes with their juice, and potatoes; simmer, covered, on medium heat 7 minutes.  Stir in cauliflower, raisins, salt and chikpeas; simmer, covered, 12 to 15 minutes, stirring occasionally, or until potatoes and cauliflower are tender.
3. Gradually stir in spinach until wilted.  Serve over rice and top with nuts.  Squeeze lemon over each serving if desired. 

Tips / Substitutes: Simmer is more like 45 minutes, not 12 to 15.

Servings: 6

Preparation Time: about 1.5 hours