Curried Cauliflower and Spinach |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is good and very pretty. The cauliflower turns a lovely yellow color. Be generous with the spices and use lots of garlic! Don’t use frozen spinach for this one. This recipe is meant to be served as a side dish or as one of many dishes in the typical Indian style. Ingredients:
1 medium cauliflower, broken into florets |
6 tablespoons vegetable oil |
1 teaspoon mustard seeds |
1 teaspoon cumin |
2 garlic cloves, crushed |
1 onion, halved and sliced |
1 green chili pepper, sliced |
1 lb fresh spinach |
6 tablespoons vegetable stock |
1 tablespoon fresh cilantro, chopped |
salt and pepper |
Directions:
1. Heat the oil in a large pan. Add the mustard seeds and cook until the begin to pop.
2. Stir in the remaining spices, garlic, onion and chili and cook for 2-3 minutes, stirring.
3. Add the cauliflower, spinach, vegetable stock, cilantro and cook over gentle heat for 15 minutes or until the cauliflower is tender. Serve at once.
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