Recipe By Remsha
Published Mar 10th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 4 servings Calories 252.6

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.

Recipe Ingredients

  • ¼ 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 ¼ teaspoons cayenne pepper
  • 1 (14.5 ounce) can diced tomatoes
  • 1 ¼ cups vegetable broth
  • salt and ground black pepper to taste
  • 1 pound fresh spinach, chopped and stems removed

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 252.6
  • Carbohydrate 26.6 g
  • Fat 15 g
  • Fiber 9.6 g
  • Protein 8.5 g
  • Saturated Fat 2.3 g
  • Sodium 426.6 mg
  • Sugar 10.6 g


  1. Loved this! We aren't big heat fans so I only used a 1/4 tsp of cayenne and increased some of the other spices. I had kale and spinach in the fridge so I used both instead of just spinach. I did NOT drain my diced tomatoes and didn't have any issues with the dish being - Read more ...
  2. Tasty! I cut back on the cayenne and doubled the cumin and coriander. I would drain the diced tomatoes next time to reduce the amount of liquid at the end! I made it in a wok and that worked well for the volume of the ingredients.
  3. Okay per usual I am using what I have so no trips to the store. I made this for "vegetarian Monday" at my house. Used cauliflower crumbles (1.5 lbs) rather than florets so my texture was different. In order to my it heartier I added peas and carrots as other reviewers did. I also added - Read more ...
  4. Really good recipe! Thank you for sharing it! I will be making this over and over again. Great way to get vegetables into a meal and filling enough to forego adding a starch to the meal.
  5. I used 1/2 tsp of Cayenne and that was enough to let you know there is some heat in there. Definitely need to serve it with chicken or some kind of protein. I also used Walla Walla Sweet Onions that don't have a big bite to them.
  6. Simple tasty dish. I only used a few shakes of cayenne:) Recipe didn't state so I drained the tomatoes and glad I did; all the broth left it a bit soupy and I never did cover it. Next time I will use more of the other spices less broth and perhaps a touch of sugar. - Read more ...
  7. Cut the cayenne way back because my family doesn't like spicy food. Without it though we thought the recipe didn't have enough flavor. Doubling the remaining spices would probably make a big difference.
  8. Delicious. I changed it slightly... replaced half of cauliflower with half a butternut squash no cayennepepper added 5 strips of bacon and three cubed potatoes served hotsauce on side...everyone in family has different tolerance for heat...everyone loved it
  9. My family really liked this recipe. I like spicy food but decided to cut back on the cayenne. I'm glad I did. Even with 1t of cayenne it was spicy! The dish once finished is also very appealing to the eye with the yellow spices, red tomatoes and green spinach!

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