Vegetarian Curried Cauliflower and Spinach Recipe

Mustard seeds are used throughout India and are very popular in vegetarian cooking. To bring out the mustard seeds flavour they are fried in oil first before adding in with other ingredients.

Ingredients

• 6 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp turmeric
• 2 garlic cloves, crushed
• 1 onion, halved and thinly sliced
• 1 green chili, seeded, membranes removed and sliced
• 1 medium cauliflower, rinsed and drained
• 1 pound spinach, rinsed and drained
• 6 tbsp vegetable stock
• 1 tbsp chopped cilantro
• Salt and pepper, to taste
• Cilantro sprigs, to garnish

1. Place a large pot over medium-high heat; pour in vegetable oil. Once oil is heated, sprinkle in mustard seeds and fry until they begin to pop.
2. Sprinkle in cumin, garam masala, turmeric, garlic cloves and sliced onion. Stir until well mixed and sauté for 3 minutes.
3. Using a sharp knife, cut cauliflower into small florets and stir in with spices along with spinach, vegetable stock, cilantro and salt and pepper. Reduce heat to low and cook, covered, until cauliflower is tender, which shouldn’t take longer than 15 minutes.
4. Once tender, remove lid bring heat up to medium-high. Allow to boil until juices thicken, 1 to 2 minutes.
5. Divide onto small serving dishes and garnish with cilantro sprigs. Serve immediately.

Serves 4