This is a print preview of "Cauliflower Spinach Curry" recipe.

Cauliflower Spinach Curry Recipe
by Phyllis Smith

Cauliflower Spinach Curry

Passed on to me from a talented Indian cook.

Rating: 4.3/5
Avg. 4.3/5 2 votes
  Indian
  Servings: 6

Ingredients

  • 1 lg. onion, finely diced
  • 2 T Canola oil
  • 2 cloves garlic, minced
  • 2" pc. of fresh ginger, peeled & minced
  • 1 T ground coriander
  • 1 1/2 tsp. ground cumin
  • 3/4 tsp. turmeric
  • 1/2 tsp cayenne
  • 1 T tomato paste
  • 1 13.5 oz.can lite coconut milk,
  • 16 oz. water
  • 3" pc. of cinnamon stick,
  • salt & pepper
  • 28 oz. can diced tomatoes
  • 2 lg. carrots peeled & cut into 1/2" thick rounds
  • 1 lb. sweet potatoes, peeled & cubed 1"
  • 1 sm. head cauliflower, broken into florettes.
  • 1 can chickpeas, drained & rinsed
  • 4 oz. baby spinach
  • 1 T fresh lime juice
  • 1 tsp. minced lime zest
  • fresh cilantro.

Directions

  1. Saute onion slowly in 2 T oil until lightly browned. Stir occasionally. Add garlic, and ginger, stir & cook for a minute or two. Add coriander, cumin, turmeric, cayenne. Stir omato paste into the oil/onion mixture. Add coconut milk, and water.
  2. Add cinnamon stick, salt & pepper pepper). diced tomatoes, carrots , sweet potatoes, Let cook for a little while then addcauliflower. Add chickpeas, and more water if necessary . When vegetables are just tender, add baby spinach, lime juice, and lime zest, stir & cook about 1 minute more. Serve over rice or rice/lentil mixture topped with fresh cilantro.