Spicy cauliflower with spinach sauce and rice
(No Ratings Yet)
Loading... Ingredients
- 300 ml water
- 1 bunch spinach, chopped
- 1 large tomato, grated
- 2 cloves garlic, crushed
- 5 ml (1 tsp) ground ginger
- 2 green chillies, de-seeded and sliced
- 45 ml (3 tbsp) ghee (clarified butter)
- 250 ml (1 cup) cauliflower florets
- 2,5 ml (1/2 tsp) mustard seeds
- 1 onion finely sliced
- 2,5 ml (1/2 tsp) turmeric powder
- 5 ml (1 tsp) cumin powder
- 5 ml (1 tsp) chilli powder
- 15 ml (1 tbsp) ground coriander
- cooked Spekko Long Grain Parboiled Rice to serve
- salt to taste
Method
- Bring water to boil and add the spinach, tomato, garlic, ginger and chillies.
- Bring to the boil again. Remove from heat and blend using a stick blender or food processor to form a paste.
- Heat 1 tablespoon of ghee, add the cauliflower florets.
- Fry until soft and golden brown then drain and remove from pot.
- Add the remaining ghee to the pot and allow to heat.
- Add the mustard seeds then the sliced onions.
- Fry until onion is soft and translucent.
- Stir in the turmeric, cumin, chilli and coriander powder allow to fry for 1 minute.
- Add the cooked cauliflower and the spinach sauce.
- Simmer for 3 – 4 minutes, season with salt.
- Serve with Spekko Parboiled Rice Long Grain Rice.
Loading...