Yield: 4.4 Kg

Ingredients

1 l Vegetable Broth
2 Onion, chopped
8 cloves Garlic, minced
2 Bay leaf
1 tbsp Ginger, ground
2 sticks Cinnamon
6 Black Cardamom Seeds, deshalled
1 tbsp Cumin, ground
1 tbsp Salt
3 tbsp Parsley, dried
1 tsp Turmeric
2 tbsp Garam Masala
handful of dried Red Chilli Peppers (I used about 5-10)
(800 ml) 1 can Tomato, crushed
1 Large Head Cauliflower
1 kg Red Kidney Beans
500 g Spinach
80 g Lemon Juice
140 g Tahini

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 398 Total Fat 13g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 10g Cholesterol 0mg Sodium 1486mg Carbohydrates 56g Net Carbohydrates 0g Fiber 17g Sugar 7g Sugar Alcohols 0g Protein 22g

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The flavour is intense when you cook with spices in the beginning. And the black cardamom seeds added a nice twist which I will be using from now on.

Instructions

On a pan heated with medium heat pour some of the vegetable broth and add onions. Cook for 5-7 minutes, until tender.
Stir in the cinnamon stick, bay leaf, minced garlic, grated ginger, cumin, and cardamom and fry, stirring frequently, for about 2 minutes.
Add the salt, parsley, turmeric, and garam masala and cook, stirring, for another minute. Next, add the chilli peppers.
Add the crushed tomato and let it reduce for 5 minutes.
Add in the cauliflower, red kidney beans, and the rest of the broth. Cook for 20-30 minutes until cauliflower is tender.
Add in the spinach and stir.
Dissolve the lemon juice in tahini and mix it in the pan.

Notes

Inspiration:

Two sisters recipes

Creamy Cauliflower Spinach Curry (Oil Free)