# Cauliflower and Spinach Curry

A flavorful and fresh curry featuring cauliflower and spinach, enhanced with various spices and a touch of yogurt.

- Cuisine: Indian
- Category: Drink
- Language: en

## 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

## Instructions

1. Add a touch of oil, curry leaves, and a teaspoon of cumin seeds to a pan.
2. Toast for about 30 seconds to allow the fragrant flavor to come through.
3. Add spinach and wilt it.
4. Remove the spinach from the pan.
5. Add a touch more oil to the same pan.
6. Add finely chopped onions and cook for about 7 minutes.
7. While onions are cooking, add garlic, ginger, and chili and sweat for another couple of minutes.
8. Before adding any spices, add chopped coriander stalks.
9. Add half a teaspoon of garam masala and half a teaspoon of turmeric.
10. Add 2 tablespoons of tomato puree.
11. Add 3 tablespoons of water.
12. Add cauliflower florets, tender leaves, and sliced stalks.
13. Coat all the cauliflower in the spices.
14. Add 300 ml of water straight into the pan.
15. Give it a little stir.
16. Bring it to a boil.
17. Turn down to a brisk simmer with bubbles.
18. Put the lid on for about 12 minutes.
19. Finish with some fresh lime juice.
20. Add the cooked spinach with leaves and cumin seeds, and curry leaves.
21. Add about 125 grams of yogurt.
22. Add a tiny bit of hotness (optional).
23. Add a little bit more lime (optional).
24. Add a tiny little bit more yogurt (optional).

## 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).

## Source

- Original video: https://www.facebook.com/reel/1471990287826884/?mibextid=rS40aB7S9Ucbxw6v
- Recipe page: https://www.cliprecipe.com/recipe/06de5397-e219-43ef-a22b-dcf8a888a34c
- Extracted: 2026-03-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt