“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.” - by Remsha
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 253 cal
- 13%
- Fat
- 15 g
- 23%
- Carbs
- 26.6 g
- 9%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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..." See more the eye with the yellow spices, red tomatoes and green spinach!"
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