Spinach & Cauliflower Bhaji

You can use potatoes instead of cauliflower. Serve this dish with rice.

  • 1 lb spinach
  • 1 cauliflower
  • 2 large onions, chopped
  • 1 tin (454g) chopped tomatoes
  • ½ pint (225ml) vegetable stock
  • 2 cloves garlic
  • 1 inch ginger root, peeled and chopped finely (or 1 tsp ground ginger)
  • 1½ tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
    

See here for advice on abbreviations and measurements.

Cut up cauliflower and trim stalks from the spinach. Heat 4 tbsps oil and fry the onions and cauliflower for 3 minutes. Add garlic, ginger and other spices and cook gently for 1 minute. Stir in tinned tomatoes, stock, some salt and pepper. Bring to boil, cover and simmer for 8 minutes. Add spinach to the pan turning to wilt the leaves. Cover pan and simmer for 8-10 minutes, stirring frequently until cauliflower is tender.