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Spinach and Cauliflower Bhaji

Spinach and Cauliflower Bhaji

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Remsha

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

J & J
3
2/12/2013

My family really liked this recipe. I like spicy food but decided to cut back on the cayenne. I'm glad I did. Even with 1t of cayenne it was spicy! The dish once finished is also very appealing to the eye with the yellow spices, red tomatoes and green spinach!

june1511
1
9/19/2013

Delicious. I changed it slightly... replaced half of cauliflower with half a butternut squash, no cayennepepper, added 5 strips of bacon and three cubed potatoes, served hotsauce on side...everyone in family has different tolerance for heat...everyone loved it

Cecilia
0
11/9/2014

Yum. So healthy!