Spinach And Cauliflower Bhaji

Course : Curry
Source:
Serves: 1
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Ingredients:

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

Preparation / Directions:

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.


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