Spinach and cauliflower bhaji 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.
Preparation Details
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4
Ingredients
- ¼ cup vegetable oil
- 2 large onions, coarsely chopped
- 1 head cauliflower, cut into florets
- 2 teaspoons ground coriander
- 2 cloves garlic, crushed
- 1 ¼ teaspoons cayenne pepper
- 1 (1 inch) piece fresh ginger, peeled and chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 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
Steps
- Heat vegetable oil in a large saucepan over medium heat. Add onions and cauliflower; cook and stir until slightly softened, about 3 minutes. Add coriander, garlic, cayenne pepper, ginger, cumin, and turmeric; stir to coat.
- Stir in tomatoes and vegetable broth; season with salt and black pepper. Bring to a boil, cover, and reduce heat. Simmer until flavors blended, about 8 minutes. Stir in spinach until begins to wilt. Cover and simmer until spinach completely wilted and cauliflower tender, 8 to 10 minutes.
