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Spinach & Cauliflower Curry | Good Food

Spinach & Cauliflower Curry

Spinach & Cauliflower Curry
Print Recipe
The spices used in this recipe really work their magic. The cauliflower gets simmered in them, absorbing all the different flavours and spreading an irresistible smell around your kitchen.
Spinach & Cauliflower Curry
Print Recipe
The spices used in this recipe really work their magic. The cauliflower gets simmered in them, absorbing all the different flavours and spreading an irresistible smell around your kitchen.
Ingredients
Servings:
Instructions
  1. Make sure you have all the ingredients at hand. Cut the cauliflower in pieces in preparation.
  2. Firstly, bake the spinach leaves until they shrink. Set them aside until later on.
  3. Finely cut the red onion, garlic and ginger and bake them in some oil for 5 minutes.
  4. In the mean while, take out the cardamom seeds from their shells and grind them using a mortar. Also chop the tomatoes.
  5. Add the cardamom, cumin, coriander, curry powder and tomatoes to the pan and stir around.
  6. Now add the vegetable stock and juice of 1/2 lemon to the pan. Add the cauliflower pieces and put a lid on the pan.
  7. When the liquid is boiling, lower the heat and let everything simmer for around 20 minutes, until most of the liquid has evaporated.
  8. In the end, add the spinach and stir around.
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Guidelines for Our Recipes

  • Dishes based around vegetables and pulses
  • Using many fresh (unprocessed) ingredients
  • Working with lots of spices, grains and nuts
  • Low in carbohydrates
  • Meat in moderation
  • No added sugar
  • Few unsaturated fats
  • Low in glychemic index
  • Whole grain instead of white flour, bread, rice and pasta

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