Spinach And Cauliflower Bhaji

Course : Curry
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes