Spinach and Cauliflower Bhaji

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.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 253 calories; protein 8.5g; carbohydrates 26.6g; fat 15g; sodium 426.6mg.

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