Ingredients Jump to Instructions ↓

  1. 1 Cauliflower (medium)

  2. 1 lb 454g / 16oz Fresh spinach - washed

  3. 4 tablespoons 60ml Vegetable ghee or oil

  4. 2 tablespoons 30ml Onions - coarsely chopped (large)

  5. 1 Ginger root - finely chopped

  6. 1 teaspoon 5ml Cumin - ground

  7. 1 teaspoon 5ml Turmeric - ground

  8. 2 teaspoons 10ml Coriander seed - ground

  9. 1 Ca tomatoes - chopped

  10. 1 1/4 cups 296ml Vegetable stock Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Divide the cauliflower into small flowerets, discarding the hard central stalk. Trim the stalks from the spinach leaves. Heat the ghee or oil in a large saucepan, add the onions and cauliflower flowerets, and fry the vegetables gently for about 3 minutes, stirring frequently.

  2. Add the garlic, ginger and spices and cook gently for 1 minute. Stir in tomatoes and the stock and season with salt and pepper. Bring to a boil, cover, reduce the heat and simmer gently for 8 minutes.

  3. Add the spinach to the pan, stirring and turning to wilt the leaves. Cover and simmer gently for about 8-10 minutes, stirring frequently until the spinach has wilted and the cauliflower is tender. Serve hot.


Send feedback