Cauliflower and Spinach Curry in Creamy Tomato Sauce

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

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.