Spiced cauliflower with spinach

By Birgitta

By Jill Dupleix

Ingredients

• 1 kg cauliflower
• 3 tbsp vegetable oil
• 2 onions, finely sliced
• 2 garlic cloves, finely sliced
• 3 cm knob ginger, shredded
• 1 mild fresh green chilli
• 1 tsp mustard seeds
• 1 tsp ground cumin or cumin seeds
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• pinch of cayenne pepper
• 400 g tinned chopped tomatoes
• 1 tsp garam masala
• 1 tsp salt
• 1 tsp sugar
• 150 g baby spinach
• 2 tbsp coriander leaves

Details

Servings 4
Adapted from timesonline.co.uk

Preparation

Step 1

Cut the cauliflower into small florets and blanch for 3 mins. Drain, reserving 250ml water.

Heat 2 tbsp oil in a frying pan and cook the onions gently for 5 mins, stirring. Add garlic, ginger and chilli and cook for 4 mins.

In a second frying pan, heat remaining oil and fry mustard seeds until they start to pop. Add cumin, coriander, turmeric and cayenne, stirring well, then cauliflower, tossing well. Add onion mixture, tomatoes, 250ml water, garam masala, salt and sugar and simmer for 10 mins or until cauliflower is tender and sauce is thickened. Pile spinach leaves on top, cover and leave for 5 mins to wilt, then stir through.

Scatter with coriander and serve with rice and pickles.