Spinach and Cauliflower Bhaji |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This dish is half Indian and half Pakistani. This excellent vegetable dish goes well with most Asian foods and it is simple and quick-cooking. Serve hot with roti breads, if wished. Ingredients:
1/4 cup vegetable oil |
2 large onions, coarsely chopped |
1 head cauliflower, cut into florets |
2 cloves garlic, crushed |
1 (1 inch) piece fresh ginger, peeled and chopped |
2 teaspoons ground coriander |
1 teaspoon ground cumin |
1 teaspoon ground turmeric |
1 1/4 teaspoons cayenne pepper |
1 (14.5 ounce) can diced tomatoes |
1 1/4 cups vegetable broth |
salt and ground black pepper to taste |
1 pound fresh spinach, chopped and stems removed |
Directions:
1. Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.
2. Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.
|
|