We had the Navajo Stew for dinner on Monday night. I was mistaken when I said I had made this previously, actually, Dan had made it the one other time we had this. However, the first thing he said after he tasted this on Monday night was, "Oh, this is so much better than when I made it." (He told me I could put that in here.) I recall liking this meal last time, but not enough to make it again. We also quickly became enamored with the sweet potato and cauliflower curry recipe that is similarly prepared, so if I bought sweet potatoes, that is the recipe that would be made. But, I think we both enjoyed it enough this time to make it again.
I made a few small changes, I was low on cumin, so I supplemented the spices with some chili powder and ground coriander (I think everything is better with a little ground coriander!). I also used an extra onion b/c I love roasted onions. I topped it with the recommended cilantro-yogurt sauce (just mixed in a bowl, I didn't feel like washing the blender twice). Dan thinks that that made the dish, we just topped it with plain yogurt last time. I also garnished with a squeeze of lime and some green onions. We ate it with toasted oat bran pita.
The only drawback was I think this recipe takes way too long to make. Sure it's a "Simple Supper," but it certainly isn't a quick one. Dan has class on Monday night and can come home any time between 7:15 and 8:45, so I never know when to start dinner. I waited until about 7:15 to start this last time and we weren't eating until 9:00. I suppose I could have started earlier, but I think that's too much time to devote to making such a simple meal (especially when the curry is quicker!).