Time: 45 minutes            Yield: 4 servings

2 Tbs. vegetable oil
2 cups onions, chopped
1 garlic clove, minced
1 Tbs. fresh ginger, minced
2 tsp. poppy seeds
1 tsp mustard seeds
1 Tbs. ground coriander
1/4 tsp. ground cloves
2 white or yellow potatoes, peeled and cut into 1/2" dice
4 cups water
1 tsp salt to taste
2 cups cauliflower, cut into small florets
1 medium sweet potato, cut into 1/2" dice
4 cup collard greens, thinly sliced crosswise
1/4 cup raisins
2 Tbs. cider vinegar
1/4 cup dry roasted peanuts, chopped (optional)

Heat oil in a dutch oven or other stew pot.  Cook onion and garlic until soft, about 15 minutes. Add ginger, seeds, coriander and cloves and cook until fragrant, a minute or two.  Add potatoes and stir well then add water and salt and bring to a boil. Reduce heat and simmer uncovered about 5 minutes, stirring once or twice. Add cauliflower, sweet potatoes collards and raisins and continue to simmer about 10-15 minutes until potatoes are soft,  Season with vinegar and more salt and pepper as needed.  Serve garnished with peanuts if desired.

Adapted from Vegetarian Planet