Cauliflower and Spinach Curry
Serves 1
Directions
- 1Add a touch of oil, curry leaves, and a teaspoon of cumin seeds to a pan.
- 2Toast for about 30 seconds to allow the fragrant flavor to come through.
- 3Add spinach and wilt it.
- 4Remove the spinach from the pan.
- 5Add a touch more oil to the same pan.
- 6Add finely chopped onions and cook for about 7 minutes.
- 7While onions are cooking, add garlic, ginger, and chili and sweat for another couple of minutes.
- 8Before adding any spices, add chopped coriander stalks.
- 9Add half a teaspoon of garam masala and half a teaspoon of turmeric.
- 10Add 2 tablespoons of tomato puree.
- 11Add 3 tablespoons of water.
- 12Add cauliflower florets, tender leaves, and sliced stalks.
- 13Coat all the cauliflower in the spices.
- 14Add 300 ml of water straight into the pan.
- 15Give it a little stir.
- 16Bring it to a boil.
- 17Turn down to a brisk simmer with bubbles.
- 18Put the lid on for about 12 minutes.
- 19Finish with some fresh lime juice.
- 20Add the cooked spinach with leaves and cumin seeds, and curry leaves.
- 21Add about 125 grams of yogurt.
- 22Add a tiny bit of hotness (optional).
- 23Add a little bit more lime (optional).
- 24Add a tiny little bit more yogurt (optional).
Ingredients
- 2 tbsp Vegetable oil
- 1 pack/s Cooks' Ingredients Fresh Curry Leaves
- 1 tsp cumin seeds
- 450 g pack Essential Spinach
- 1 medium onion, finely chopped
- 4 clove/s garlic
- 30 g ginger, peeled
- 1 large green chilli, deseeded
- 0.5 x 25g pack coriander, stalks and leaves separated
- 0.5 tsp ground turmeric
- 0.5 tsp garam masala
- 2 tbsp tomato purée
- 750 g medium-large cauliflower, trimmed and cut into florets (tender leaves and sliced stalk reserved)
- 3 tbsp water
- 300 ml water
- 2 limes, juice of 1, 1 cut into wedges, to serve
- 120 g natural yogurt, plus extra, to serve
- 300 g basmati rice, rinsed
Equipment
panlidsqueezers
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).
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