Preparation Time:
15
minutes
Cooking time:
40
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
4
This recipe has been visited
8238
times
This recipe requires a lot of ingredients, but getting all the spices together is what I love about curries. And you probably have most of them to hand already. Recipe by Jill Dupleix.
Posted by:
birgitta
on
19 April 2008
Cooking Steps:
Cut the cauliflower into small florets and blanch for 3 mins. Drain, reserving 250ml water.
Heat 2 tbsp oil in a frying pan and cook the onions gently for 5 mins, stirring. Add garlic, ginger and chilli and cook for 4 mins.
In a second frying pan, heat remaining oil and fry mustard seeds until they start to pop. Add cumin, coriander, turmeric and cayenne, stirring well, then cauliflower, tossing well. Add onion mixture, tomatoes, 250ml water, garam masala, salt and sugar and simmer for 10 mins or until cauliflower is tender and sauce is thickened. Pile spinach leaves on top, cover and leave for 5 mins to wilt, then stir through.
Scatter with coriander and serve with rice and pickles.