Preparation:
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. |
