SPINACH AND CAULIFLOWER BHAJI

Spinach and Cauliflower Bhaji image

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.

Provided by Remsha

Categories Side Dish Vegetables Cauliflower

Time 40m

Yield 4

Number Of Ingredients 13

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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

Steps:

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.
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 Facts : Calories 252.6 calories, Carbohydrate 26.6 g, Fat 15 g, Fiber 9.6 g, Protein 8.5 g, SaturatedFat 2.3 g, Sodium 426.6 mg, Sugar 10.6 g