2 Idaho® Russet potatoes, peeled and cut into ½-inch cubes
1 -15 ounce can no-salt tomato sauce
3-½ cups homemade or prepared low-sodium vegetable broth
1 cup applesauce
1 medium sweet potato, peeled and cut into ½-inch cubes
2 cups cauliflower, cut into bite-size florets
4 cups thinly sliced collard greens
¼ cup chopped dried apricots
Garnish: chopped peanuts or cashews, chopped cilantro
Heat oil in a large pot or cast iron Dutch oven over medium heat. Add onions and garlic, cooking for about 5 minutes, stirring occasionally, until onions are softened.
Stir in red chile flakes, ground coriander, ginger, cumin, cinnamon and cayenne and cook for 2 more minutes.
Add russet potatoes, stir in the water, tomato sauce, and apple sauce. Turn heat up to high and bring to a boil. Lower the heat and simmer, uncovered, for 5 minutes. *Alternatively, you can add all remaining ingredients and transfer to a slow cooker and cook on low for 6 hours.
Stir in the cauliflower, sweet potato, collard greens and apricots. Cover and continue to cook for 15-20 minutes, stirring occasionally, until the potatoes and sweet potatoes are fork tender.