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.
- 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
- 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.
- 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
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