Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        cauliflower
   1      pound         fresh spinach -- washed
   4      tablespoons   vegetable ghee or oil
   2      large         onions -- coarsely chopped
   1      1" piece      ginger root -- finely chopped
   1      teaspoon      cumin -- ground
   1      teaspoon      turmeric -- ground
   2      teaspoons     coriander seed -- ground
   1      14 ounce      ca tomatoes -- chopped
   1 1/4  cups          vegetable stock
                        salt and pepper to taste

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.