Cauliflower and Spinach Curry
Serves 1
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Cauliflower and Spinach Curry
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Serves 1
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Directions
1
Add a touch of oil, curry leaves, and a teaspoon of cumin seeds to a pan.
2
Add a touch of oil, curry leaves, and a teaspoon of cumin seeds to a pan.
3
Add a touch of oil, curry leaves, and a teaspoon of cumin seeds to a pan.
4
Toast for about 30 seconds to allow the fragrant flavor to come through.
5
Toast for about 30 seconds to allow the fragrant flavor to come through.
6
Toast for about 30 seconds to allow the fragrant flavor to come through.
7
Add spinach and wilt it.
8
Add spinach and wilt it.
9
Add spinach and wilt it.
10
Remove the spinach from the pan.
11
Remove the spinach from the pan.
12
Remove the spinach from the pan.
13
Add a touch more oil to the same pan.
14
Add a touch more oil to the same pan.
15
Add a touch more oil to the same pan.
16
Add finely chopped onions and cook for about 7 minutes.
17
Add finely chopped onions and cook for about 7 minutes.
18
Add finely chopped onions and cook for about 7 minutes.
19
While onions are cooking, add garlic, ginger, and chili and sweat for another couple of minutes.
20
While onions are cooking, add garlic, ginger, and chili and sweat for another couple of minutes.
21
While onions are cooking, add garlic, ginger, and chili and sweat for another couple of minutes.
22
Before adding any spices, add chopped coriander stalks.
23
Before adding any spices, add chopped coriander stalks.
24
Before adding any spices, add chopped coriander stalks.
25
Add half a teaspoon of garam masala and half a teaspoon of turmeric.
26
Add half a teaspoon of garam masala and half a teaspoon of turmeric.
27
Add half a teaspoon of garam masala and half a teaspoon of turmeric.
28
Add 2 tablespoons of tomato puree.
29
Add 2 tablespoons of tomato puree.
30
Add 2 tablespoons of tomato puree.
31
Add 3 tablespoons of water.
32
Add 3 tablespoons of water.
33
Add 3 tablespoons of water.
34
Add cauliflower florets, tender leaves, and sliced stalks.
35
Add cauliflower florets, tender leaves, and sliced stalks.
36
Add cauliflower florets, tender leaves, and sliced stalks.
37
Coat all the cauliflower in the spices.
38
Coat all the cauliflower in the spices.
39
Coat all the cauliflower in the spices.
40
Add 300 ml of water straight into the pan.
41
Add 300 ml of water straight into the pan.
42
Add 300 ml of water straight into the pan.
43
Give it a little stir.
44
Give it a little stir.
45
Give it a little stir.
46
Bring it to a boil.
47
Bring it to a boil.
48
Bring it to a boil.
49
Turn down to a brisk simmer with bubbles.
50
Turn down to a brisk simmer with bubbles.
51
Turn down to a brisk simmer with bubbles.
52
Put the lid on for about 12 minutes.
53
Put the lid on for about 12 minutes.
54
Put the lid on for about 12 minutes.
55
Finish with some fresh lime juice.
56
Finish with some fresh lime juice.
57
Finish with some fresh lime juice.
58
Add the cooked spinach with leaves and cumin seeds, and curry leaves.
59
Add the cooked spinach with leaves and cumin seeds, and curry leaves.
60
Add the cooked spinach with leaves and cumin seeds, and curry leaves.
61
Add about 125 grams of yogurt.
62
Add about 125 grams of yogurt.
63
Add about 125 grams of yogurt.
64
Add a tiny bit of hotness (optional).
65
Add a tiny bit of hotness (optional).
66
Add a tiny bit of hotness (optional).
67
Add a little bit more lime (optional).
68
Add a little bit more lime (optional).
69
Add a little bit more lime (optional).
70
Add a tiny little bit more yogurt (optional).
71
Add a tiny little bit more yogurt (optional).
72
Add a tiny little bit more yogurt (optional).
Ingredients
2 tbsp Vegetable oil
2 tbsp Vegetable oil
2 tbsp Vegetable oil
1 pack/s Cooks' Ingredients Fresh Curry Leaves
1 pack/s Cooks' Ingredients Fresh Curry Leaves
1 pack/s Cooks' Ingredients Fresh Curry Leaves
1 tsp cumin seeds
1 tsp cumin seeds
1 tsp cumin seeds
450 g pack Essential Spinach
450 g pack Essential Spinach
450 g pack Essential Spinach
1 medium onion, finely chopped
1 medium onion, finely chopped
1 medium onion, finely chopped
4 clove/s garlic
4 clove/s garlic
4 clove/s garlic
30 g ginger, peeled
30 g ginger, peeled
30 g ginger, peeled
1 large green chilli, deseeded
1 large green chilli, deseeded
1 large green chilli, deseeded
0.5 x 25g pack coriander, stalks and leaves separated
0.5 x 25g pack coriander, stalks and leaves separated
0.5 x 25g pack coriander, stalks and leaves separated
0.5 tsp ground turmeric
0.5 tsp ground turmeric
0.5 tsp ground turmeric
0.5 tsp garam masala
0.5 tsp garam masala
0.5 tsp garam masala
2 tbsp tomato purée
2 tbsp tomato purée
2 tbsp tomato purée
750 g medium-large cauliflower, trimmed and cut into florets (tender leaves and sliced stalk reserved)
750 g medium-large cauliflower, trimmed and cut into florets (tender leaves and sliced stalk reserved)
750 g medium-large cauliflower, trimmed and cut into florets (tender leaves and sliced stalk reserved)
3 tbsp water
3 tbsp water
3 tbsp water
300 ml water
300 ml water
300 ml water
2 limes, juice of 1, 1 cut into wedges, to serve
2 limes, juice of 1, 1 cut into wedges, to serve
2 limes, juice of 1, 1 cut into wedges, to serve
120 g natural yogurt, plus extra, to serve
120 g natural yogurt, plus extra, to serve
120 g natural yogurt, plus extra, to serve
300 g basmati rice, rinsed
300 g basmati rice, rinsed
300 g basmati rice, rinsed
Equipment
pan
lid
squeezers
Tips
Toasting curry and cumin seeds for fragrant flavor.
Wilt spinach and remove before adding other ingredients.
Finely chop onions as a base for most curries.
Cook onions for about 7 minutes.
Sweat garlic, ginger, and chili for a couple of minutes.
Add coriander stalks before spices.
Cook cauliflower until beautifully cooked with a tiny bite.
Finish with fresh lime juice.
Add a tiny bit of heat (hotness) if desired.
Add a little more lime if desired.
Serve with vegan raita (plant-based coconut yogurt, garlic, fresh ginger, cucumber, coriander, mint, lime juice, garam masala).