There have been a few cauliflowers in our fruit and vegie bag in the last month or so. I do love cauliflower but past cauliflower cheese and roasted cauliflower it doesn't come naturally to me what to do with them. But now I have this great curry! I found this one first - and since then have made it and altered it a few times and now have something the whole family loves and it is pretty quick and easy - very achievable on a weeknight.
Ingredients
A Cauliflower Florets separated into florets
A bunch of English Spinach, stalks removed and rinsed
A bunch of English Spinach, stalks removed and rinsed
an Onion sliced
a Tomato diced
one tin (425g) of diced tomatoes
2 cloves of garlic, crushed
2cm piece of ginger, grated
1 tspn mild curry powder
2 tspns Garam Masala
1/2 tspn ground Turmeric
1 tspn Chilli powder
1 tspn ground Coriander
2 Tbspn Oil
Salt – to taste
1/2 cup Water
1/2 cup Cream
Method
Heat a heavy based pan and add 2 tbsp oil.
Saute the sliced onions until translucent.
Add garlic and ginger and cook for another 2 minutes, stirring
Add both types of tomato with salt to taste and cook until soft.
Add the spices (curry powder, garam masala, turmeric powder, chilli and coriander. Stir fry for 2 minutes.
Add the cauliflower florets along with 1/2 cup water and mix everything well. Cover the pan and cook for around 10-15 minutes on medium-high heat.
When the cauliflower florets are almost cooked, reduce heat to medium-low and add the cream and spinach. Cover and cook for a further 2-3 minutes, until the spinach has wilted.
Serve this creamy cauliflower curry on brown rice with pappadums, a yoghurt raita and perhaps some mango chutney.
