Spicy Indian Vegetable Curry with Onions, Spinach Leaves and Cauliflower,
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 450 g spinach leaves, frozen
- 300 g cauliflower, frozen
- 400 g onion (s)
- 5 cloves garlic
- 25 g iner root, fresh
- 2 tablespoon sunflower oil
- 2 cardamom pods
- 3 bay leaves
- 2 clove (s)
- 1 stick cinnamon, 5 cm long
- 1 teaspoon coriander powder
- 1 teaspoon turmeric, ground
- 1 teaspoon ground cumin
- water
- 4 tablespoon curry powder (madras), hot
- 500 g tomato (s), pureed
- 400 ml coconut milk
- salt
- 100 g onion (s), cut into smaller wedes
Print Recipe
Pin Recipe Instructions
- Thaw the spinach and cauliflower. Finely chop as many onions until you reach 400 g. Finely dice the garlic and ginger.
- Heat the oil in a large, non-stick pan and sauté the onions, garlic and ginger. Now add the cardamom pods, bay leaves, cloves and the cinnamon bark and fry for a maximum of 1 minute. Do not break the cinnamon bark fresh, otherwise the cinnamon taste will be too dominant - it is better to use a slightly smaller, whole cinnamon bark. Then add the ground spices and, if you feel like it, hot water so that the spices don`t burn. Add pureed tomatoes, coconut milk and salt to taste. Simmer over low heat in a closed pan for 30 minutes, stirring again and again.
- Meanwhile, cut 100 g onions into smaller wedges.
- Add the spinach, cover and defrost for 10 minutes over a medium heat and cook. Add cauliflower and onion wedges and simmer in a closed pan over low heat for 7-10 minutes. Stir again and again. At the end, remove the cardamom pods, bay leaves, cloves and cinnamon bark again (as best you can, because you can hardly see all the spices), season to taste.
- Serve with basmati rice.
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