Description
This dish is half Indian and half Pakistani. This excellent vegetable dish goes well with most Asian foods and it is simple and quick-cooking. Serve hot with roti breads, if wished.
Ingredients
- ¼ cup vegetable oil
- 2 large onions, coarsely chopped
- 1 head cauliflower, cut into florets
- 2 cloves garlic, crushed
- 1 (1 inch) piece fresh ginger, peeled and chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 ¼ teaspoons cayenne pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 ¼ cups vegetable broth
- salt and ground black pepper to taste
- 1 pound fresh spinach, chopped and stems removed
Instructions
- Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened
- about 3 minutes. Add garlic
- ginger
- coriander
- cumin
- turmeric
- and cayenne pepper; stir to coat.
- Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil
- cover
- and reduce heat. Simmer until flavors have blended
- about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender
- 8 to 10 minutes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4