Spinach and Cauliflower Bhaji recipe

All Recipes Best Recipe Side Dish Vegetables Cauliflower

Ingredients

¼ cup vegetable oil
2 large onions, coarsely chopped
1 head cauliflower, cut into florets
2 cloves garlic, crushed
1 (1 inch) piece fresh ginger, peeled and chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 ¼ teaspoons cayenne pepper
1 (14.5 ounce) can diced tomatoes
1 ¼ cups vegetable broth
salt and ground black pepper to taste
1 pound fresh spinach, chopped and stems removed

Nutrition Info

252.6 calories
carbohydrate: 26.6 g
cholesterol: : -
fat: 15 g
fiber: 9.6 g
protein: 8.5 g
saturatedFat: 2.3 g
servingSize: -
sodium: 426.6 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a large saucepan over medium heat, cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper, stir to coat.

  2. Stir tomatoes and vegetable broth into cauliflower mixture, season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.

Recipe Yield

4 servings

Recipe Note

This dish is half Indian and half Pakistani. This excellent vegetable dish goes well with most Asian foods and it is simple and quick-cooking. Serve hot with roti breads, if wished.

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