Spinach and Cauliflower Bhaji

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 253 Calories

Ingredients

• ¼ cup vegetable oil
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 2 cloves garlic, crushed
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon ground turmeric
• 1 ¼ cups vegetable broth
• 2 teaspoons ground coriander
• 1 head cauliflower, cut into florets
• 1 (1 inch) piece fresh ginger, peeled and chopped
• 2 large onions, coarsely chopped
• 1 ¼ teaspoons cayenne pepper
• 1 pound fresh spinach, chopped and stems removed

Recipe Instructions

Step 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.

Step 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.