12 December 2012,22:45 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Divide the cauliflower into small florets, discarding the hard central stalk. Trim the stalks from spinach leaves. Heat the ghee or oil in a large saucepan, add the onions and cauliflower florets and fry the vegetables gently for about 3 minutes, stirring frequently.
  • Add the garlic, ginger and spices and cook gently for 1 minute. Stir in the tomatoes and the stock and season with salt and pepper. Bring to the boil, cover, reduce the heat and simmer gently for 8 minutes.
  • Add the spinach to the pan, stirring and turning to wilt the leaves. Cover and simmer gently for about 8-10 minutes, stirring frequently until the spinach has wilted and the cauliflower is tender. Serve hot.


  • 1 cauliflower
  • 500 grams fresh spinach , washed, or 
  • 250 grams frozen spinach, defrosted
  • 4 tablespoon Cooking oil
  • 2 large onions, peeled and coarsely chopped
  • 2 garlic cloves, peeled and crushed
  • 1 in ginger root, peeled and chopped
  • 1 ΒΌ teaspoon cayenne pepper, or to taste
  • 1 teaspoon cumin
  • 1 teaspoon ground turmeric
  • 2 teaspoon coriander
  • 425 grams chopped tomatoes
  • 300 ml vegetable stock
  • Salt and freshly ground black pepper

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