Creamy Cauliflower and Baby Spinach Curry Recipe

I KNOW it might not sound amazing BUT honestly, when you add all those spices to the pot along with a generous drizzle of creamy coconut milk and the freshness of the veggies, it comes together beautifully and tastes pretty amazing.
Creamy Cauliflower and Baby Spinach Curry

Serves 2-3
Preparation time 10 minutes
Cooking time 30 minutes (mostly unattended)
All ingredients you need include:
⊙ 1 Tbsp. olive oil (or alternative).
⊙ 1 Tbsp. butter (or alternative).
⊙ 1 medium onion, chopped.
⊙ 1 tsp. each of the following spices:
~ground cumin
~ground ginger
⊙ 1/2 or 1 level tsp. dried chilli flakes.
⊙ 4-6 cardamom pods, ‘bruised’ to release seeds.
⊙ 1 stick cinnamon, broken into two pieces (this releases more flavour).
⊙ 2 tsp. medium strength curry powder.
⊙ 1 clove garlic, chopped.
⊙ 1 heaped tsp. grated fresh ginger.
⊙ 1 tin coconut milk.
⊙ 1 head of cauliflower, chopped.
⊙ 4 generous handfuls of baby spinach.
⊙ Salt and pepper to taste.

Optional extras: to bulk it up a bit, add in cooked lentils or chickpeas, just stir through before serving.

Steps in preparation
Heat the olive oil and butter in a pot over medium heat, when the butter starts to foam add in the onion and cook gently for about 8 minutes, or until softened. Add in the spices and cook for 1-2 minutes until aromatic, then add in the garlic and cook for another minute.
Pour in the coconut milk and let it simmer for a few minutes. At this point you can leave the curry to stand for up to 2 hours and add in the cauliflower and spinach just before serving.
Meanwhile, pre-cook the cauliflower in salted boiling water until just cooked – don’t overcook it as then it will just break apart in the curry. Drain and add to the curry pot along with the baby spinach.
Put the lid on for a couple of minutes so that the spinach can steam and wilt. Stir everything together, add salt and pepper to taste and serve immediately in warmed bowls with a little basmati rice; naan breads or over chickpeas or lentils.
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