Curried Cauliflower and Spinach

Here is a classic and very versatile recipe for cauliflower and spinach in a lightly-curried sauce base.

This can be served as a starter, be used as a base for a soup or it can be served as an accompaniment or as a vegetarian main course in and of itself.

Curried Cauliflower and Spinach

Serves: 4

Ingredients:

1 medium-sized cauliflower, broken into small florets
6 tbsp vegetable oil
1 tsp mustard seeds
1 tsp ground cumin
1 tsp garam masala
1 tsp ground turmeric
2 garlic cloves, crushed
1 onion, halved and sliced
1 green chilli, sliced
450g (1 lb) spinach, washed
6 tbsp vegetable stock
1 tbsp coriander (cilantro) leaves, chopped
salt and freshly-ground black pepper, to taste
sprigs of coriander (cilantro), to garnish

Method:

Heat the oil in a deep flame-proof casserole dish. Add the mustard seeds and fry, stirring frequently, until the seeds begin to pop.

At this point stir in the spices, garlic, onion and chilli. Continue cooking for 3 minutes, stirring frequently.

Now add the cauliflower florets along with the spinach, vegetable stock, coriander leaves and seasonings. Cover and cook over gentle heat for about 15 minutes, or until the cauliflower is tender.

Uncover the dish and bring the mixture to a boil. Cook for about 1 minute, or until the pan juices have thickened.

Garnish with coriander sprigs and serve immediately, either as an accompaniment or as a vegetarian dish accompanied by rice.

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